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Wednesday, May 25, 2016

Spiced Coconut Pancakes with Tropical Fruit

Wednesday, March 14, 2012

Breakfast is my favorite meal. First I am hungry; I don't have to hurry to get to work; and I love cooking.

Tradition meets the tropics in this mix of maple syrup, mango, pineapple, and banana that tops these luscious pancakes. This recipe makes enough for 20 pancakes. When I was in Peru and Viet Nam, mangos, pineapple, and bananas were always there for breakfast along with the juices of their local fruits. Loved all those meals.

Take:

2 cups whole wheat flour

1 cup unsweetened shredded coconut that is available at specialty foods stores and natural food stores.

2 teaspoons baking powder

teaspoon ground nutmeg

teaspoon ground allspice

teaspoon baking soda

1 can (13 ounces) of light unsweetened coconut milk. (about 1-2/3 cups) Buy this when you purchase item two. Can be found also at many supermarkets and at Indian, Souteast Asia, and Latin markets.

2 tablespoons pure maple syrup

1 tablespoon vanilla extract

Vegetable oil

Tropical fruit salad (recipe follows)

Additional pure maple syrup

Chopped natural unsalted pistachios (for garnish)

Now preheat the oven to250 degrees F. Whisk first 6 ingredients and teaspoon salt in large bowl. Whisk coconut milk, 1 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.

Heat griddle or skillet over medium-high heat and brush with vegetable oil.

Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning to quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.

Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup and chopped pistachios.

Now the Topical Fruit Salad

1 cup diced peeled pitted jingo

1 cup diced peeled cored pineapple

1 cup diced peeled banana

2 tablespoons pure maple syrup.

Mix all ingredients in medium bow. Do ahead: Can be made up to 2 hours ahead. Cover and refrigerate.

Get the juices out and Have A Happy

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas