Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup soncoya fruit pulp
- 1/2 cup coconut milk
- 1 egg
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, shredded coconut, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the soncoya fruit pulp, coconut milk, egg, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
7. Flip the pancake and cook for another 1-2 minutes until golden brown.
8. Repeat with the remaining batter, adding more oil to the skillet or griddle as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 150mg
Total carbohydrates: 24g
Dietary fiber: 1g
Sugar: 8g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Sugar can be substituted with honey, maple syrup, or agave nectar.
- Soncoya fruit pulp can be substituted with mashed banana or applesauce.
- Coconut milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add 1/2 teaspoon of vanilla extract or cinnamon for extra flavor.
- Top with sliced bananas, toasted coconut flakes, or whipped cream.
- Make mini pancakes by using a tablespoon instead of a 1/4 cup measuring cup.
- Make savory pancakes by omitting the sugar and adding chopped herbs, cheese, or cooked bacon.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a preheated oven at 200°F while cooking the remaining batter.
- Use a paper towel to wipe the skillet or griddle between batches to prevent burnt bits from sticking to the pancakes.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Top with sliced bananas and toasted coconut flakes.
Garnishes:
Toasted coconut flakes, sliced bananas, whipped cream, or fresh berries.
Pairings:
Serve with a side of bacon or sausage and a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad, scrambled eggs, or hash browns.
Troubleshooting advice:
- If the pancakes are too thick, add more coconut milk or soncoya fruit pulp to thin out the batter.
- If the pancakes are too thin, add more flour to thicken the batter.
- If the pancakes are not cooking evenly, adjust the heat of the skillet or griddle.
Food safety advice:
- Make sure to cook the pancakes thoroughly to avoid foodborne illness.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Soncoya fruit is native to Central and South America and is also known as the "custard apple." It has a sweet and tangy flavor and is often used in desserts and smoothies.
Flavor profiles:
Sweet, nutty, and tropical.
Serving suggestions:
Serve the pancakes for breakfast, brunch, or dessert.
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