I don’t think of pancakes as really cooking, they’re more like a therapeutic decompress from the workweek. And when this fluffy stack hits the table, even your sleepiest family members will rise for the occasion.
Preheat the oven to 300 degrees F (150 degrees C). Place Sweetened Coconut Flakes (1 1/4 cup) on a sheet pan and toast it in the hot oven until lightly browned, stirring occasionally. Remove from oven and set aside.
Reduce oven temperature to 225 degrees F (105 degrees C).
In a large bowl, whisk together the All-Purpose Flour (2 cup), Granulated Sugar (1 1/2 tablespoon), Baking Powder (1 1/2 teaspoon), Baking Soda (1 1/2 teaspoon), and Salt (3/4 teaspoon). Set aside.
In a medium bowl or 4 cup glass measuring cup, combine the Buttermilk (2 1/2 cup), Egg (2), Butter (3 tablespoon) and Frozen Orange Juice Concentrate (1/4 cup) with an additional 2 tablespoons.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Batter will be thick and lumpy. Stir in the sweetened flaked coconut.
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.
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.
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.
Add a pat of butter to a stack of pancakes, sprinkle with a little coconut and add Maple Syrup (to taste).