Cooking Instructions
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Step 1
Preheat the oven to 300 degrees F (150 degrees C). Place
Sweetened Coconut Flakes (20 g)
on a sheet pan and toast it in the hot oven until lightly browned, stirring occasionally. Remove from oven and set aside.
Step 2
Reduce oven temperature to 225 degrees F (105 degrees C).
Step 3
In a large bowl, whisk together the
All-Purpose Flour (250 g)
,
Granulated Sugar (20 g)
,
Baking Powder (6 g)
,
Baking Soda (7 g)
, and
Salt (5 g)
. Set aside.
Step 4
In a medium bowl or 4 cup glass measuring cup, combine the
Buttermilk (600 mL)
,
Eggs (2)
,
Butter (45 g)
, and
Frozen Orange Juice Concentrate (60 mL)
.
Step 5
Pour the wet ingredients into the dry ingredients and whisk until just combined. Batter will be thick and lumpy. Stir in the
Sweetened Coconut Flakes (85 g)
.
Step 6
Heat your griddle or a large frying pan over medium to medium high heat. If you're using a standard fry pan, add a small pat of
Butter (to taste)
and swirl in the pan until it's melted.
Step 7
Ladle the batter onto the griddle or pan and cook for 2 to 3 minutes or until bubbles form on top and pancake starts to dry around the edges. Use a spatula to flip the pancake and continue cooking for 2 minutes or so until done.
Step 8
Transfer pancakes to an oven-safe platter and place the platter in the oven to keep them warm while you continue making the rest of the pancakes.
Step 9
Add a pat of butter to a stack of pancakes, sprinkle with a little coconut and add
Maple Syrup (to taste)
.
