Without fail making ultimate Coconut Pancakes with Coconut Maple Syrup (Small Batch) easy, yummy, practical.
Good Evening every body, at this time you get present recipe Coconut Pancakes with Coconut Maple Syrup (Small Batch) with 19 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 6 stages of easy cooking Coconut Pancakes with Coconut Maple Syrup (Small Batch).
Ingredients for Coconut Pancakes with Coconut Maple Syrup (Small Batch)
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Prepare : For the batter:.
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Needed 1 : large egg.
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Prepare 1/4 cup : whipping cream.
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Needed 1/2 cup : coconut milk (shake the can well before opening to incorporate the fat and cream solids with the liquid).
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Needed 1/2 teaspoon : coconut extract.
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Prepare 1 teaspoon : distilled white vinegar (to tenderize the flour).
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Prepare 1 Tablespoon : sugar.
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Needed 2/3 cup : All Purpose flour.
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Needed 1/3 teaspoon : kosher salt.
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Needed 1 teaspoon : baking powder.
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Prepare 1/2 teaspoon : baking soda.
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Prepare 2 Tablespoons : butter, melted.
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Needed : For the syrup:.
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Prepare 3 Tablespoons : coconut milk.
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Needed 2 Tablespoons : maple syrup.
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Prepare 1 teaspoon : brown sugar.
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Needed 1 Tablespoon : butter.
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Prepare 1/2 teaspoon : coconut extract.
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Needed 1 : good pinch of salt.
If all ingredients Coconut Pancakes with Coconut Maple Syrup (Small Batch) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Coconut Pancakes with Coconut Maple Syrup (Small Batch)
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In a mixing bowl, combine egg, whipping cream, coconut milk, vanilla extract, vinegar, and sugar for batter and whisk thoroughly until it has a soft pastel yellow color to it..
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Then add flour, salt, baking powder, baking soda, and 2 Tablespoons melted butter and whisk or stir again just to combine thoroughly, and until you have a fairly smooth batter..
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While the batter is resting, make your syrup. Combine all syrup ingredients in a small saucepan over medium heat until all the butter and sugar are melted. (Or you can microwave it, first for about 20 seconds, then stir, and then another 10 seconds.) Keep your syrup warm on the lowest possible stove setting, or just zap it for about 15 seconds right before you drizzle it over your pancakes..
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Griddle your pancakes on a lightly buttered griddle/non-stick pan/cast iron pan/whatever you griddle your pancakes on, preheated to medium, using about 1/4 cup batter for each pancake, flipping when you begin to see little bubbles appear all over the pancake. That usually takes about 3 minutes on the first side, and only about 30 to 45 seconds on the second side to finish..
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Since this is a small batch of pancakes, you probably won't have to adjust your heat, but if you're making a large batch, you do want to manage the heat, adjusting it down just a bit if you find that your pancakes are starting to brown too much before it's time to flip..
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Drizzle some of that sweet-salty-nutty-buttery Coconut Maple Syrup over your Coconut Pancakes, close your eyes for a moment so you can inhale that warm sunny feeling of coconuts on a cold winter's morning, then open 'em back up again and ENJOY. :).
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