For the pancake lover! Inspired by the pancakes at Milestones with a bit of research, trial and tweaking.
Ingredients:
- 1 3/4 cups flour
- 2 Tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup unsweetened shredded coconut
- 1 (400 ml) can light coconut milk
- 2 eggs, beaten
- 2 Tbsp oil
- 1 tsp almond extract
Pear Sauce (option 1)
- 1/2 cup sugar
- 1/4 cup water
- 2 pears, sliced or cubed
- 1 Tbsp butter
- 1 tsp almond extract
- 1 Tbsp cornstarch
- 1/2 cup water
Method:
- In small saucepan, mix sugar and water. Bring to boil and cook for 5 minutes, stirring. Pour into small pitcher.
- Return saucepan to cooking element, and cook pears in butter until pears are tender juices are mainly absorbed, a few minutes.
- Add sugar/water to pears and cook for about 3 minutes. Stir in 1 Tbsp cornstarch and 1/2 cup water, stirring until it bubbles. Set aside.
- In mixing bowl, mix dry ingredients for pancakes.
- Stir in coconut milk, eggs, oil and extract.
- Cook on preheated nonstick griddle on low heat, flipping when one side is done.
- Serve with pear sauce. Makes 12 pancakes.
- Chop drained, canned pears. Heat drained liquid with 1 Tbsp cornstarch/cup of liquid and sugar to taste. Stir in pears. Add coconut or almond flavoring.
For a gourmet taste, beat 1/2 pkg cream cheese with 2 Tbsp confectioner's sugar and 1 Tbsp lemon juice. Use as a spread, instead of butter.
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