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. Place Sweetened Coconut Flakes 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. In a large bowl, whisk together the All-Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda, and Salt. Set aside.
In a medium bowl or 4 cup glass measuring cup, combine the Buttermilk, well shaken, Egg, lighly beaten, Butter and Frozen Orange Juice Concentrate 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 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. Serve and enjoy!