Saturday, October 2, 2010
We recently went to the Sunnyside Cafe in Berkeley for a mid-Sunday morning breakfast. I was intrigued by one of their featured items and decided to give them a try...Coconut & Chocolate Chip Pancakes. They were so amazing I decided to attempt a recreation at home (minus the chocolate chips). I took a basic pancake recipe from "Cooking" by James Peterson (2 c. flour, 2 t. baking powder, 1/4 t. salt, 3 eggs, 2 c. milk), but replaced the milk with coconut milk and I added about 2/3 c. shredded coconut. The result was very pleasing! The pancakes had a nice coconut flavor and were lighter in color than some pancakes. While it seems a bit unusual to have pieces of chewy coconut in pancakes, I did really enjoy this variation on typical pancakes. The richness of the pancakes was also quite satisfying to my sweet tooth.