Toasted Coconut Pancakes with Blueberry Rum Compote

This weekend is a weekend for celebration in more ways than one. We’ve celebrated my brother’s and my cousin’s graduations from college. We’ve celebrated Memorial Day, which, while it doesn’t officially mark any seasonal change, is basically unofficially the start of summer. And in my apartment, we are currently in the process of celebrating the boyf’s birthday. While all these parties and happiness are fun, they are also mildly overwhelming. And so the boyf and I decided to take things slowly today with a low-key, lazy, delicious celebration called breakfast in bed. Tell me, is there any better way to start the day? Especially when that breakfast involves pancakes, toasted coconut, blueberries, and rum? I think not.

 

Coconut Pancakes with Blueberry Rum Compote

 

These pancakes are so decadent and yet so easy to make that as of this morning, they have become my new go-to low-key breakfast with a fancy kick. Toasting the coconut gives it a deep nutty flavor, which means that adding it to your pancakes immediately takes them to the next level. Add in the blueberry-rum mixture and you’ve got yourself the perfect summer island breakfast getaway, without the plane ticket or the hotel bills. These pancakes make it easy to have a vacation celebration in the comfort of your own home. Equally impressive is how easy it is to make them while padding around the kitchen in your pajamas. They’re low-mess and low-fuss, which makes eating them so much more enjoyable. The only part of this experience that I didn’t like was doing the dishes, but that’s what boyfriends are for. Right?

 

Coconut Pancakes with Blueberries

To make the pancakes we adapted the King Arthur Flour perfect pancakes recipe, though we ended up adding a lot more milk than the recipe required– our first batch of the pancakes turned out more like crispy bread than the standard griddle cake, oddly crunchy on the outside but weirdly fluffy in the middle. I’ve put our measurements in the recipe below, but recognize that we added more milk after our first round of pancakes had cooked and so the amount below is an estimate for the full batch. The batter should drip– not fall– from the whisk. If it is clumpy or isn’t runny (it should be pretty runny), add more milk until you’ve reached the appropriate consistency.

So get your coconut toasting and remember in this fanfare-filled time of year that not all of your celebrations have to be fancy and high-stress. Grab a loved one or a few, plop them down at a table (or in bed), and whip up some of these fancy pancakes. Your guests will love you, your taste buds will thank you, and your stomachs will not be disappointed.

 

Toasted Coconut Pancakes with Blueberry Rum Compote

For the Pancakes

Adapted from the King Arthur Flour recipe, found here.

2 large eggs

2 cups milk

3 tablespoons melted butter (or vegetable oil)

1 1/2 cups all-purpose flour

3/4 teaspoon salt

2 teaspoons baking powder

2 tablespoons sugar (or 1/4 cup malted milk powder)

1 to 1 1/2 cups sweetened coconut flakes, plus more for topping

 

For the compote

1 pint blueberries, washed and de-stemmed

Up to 1/4 cup sugar, depending on how tart your blueberries are

Spritz of lemon juice

Spritz of water

2 tablespoons rum, separated (optional)

 

Get your coconut toasting in a large, non-stick pan. Coat the bottom of the pan in coconut flakes, making sure to not overcrowd– you will probably have to work in batches. Toast the coconut over medium heat, stirring frequently, until aromatic and lightly browned. Transfer to a bowl and repeat until all coconut has been toasted.

When you’re done, remove the pan from heat and start pre-heating a griddle or cast-iron skillet over medium heat.

Add the blueberries, sugar to taste, lemon, and water to a small pot over medium heat. If using rum, add the first tablespoon. Cook until the blueberries start to melt down and burst, then reduce the heat to low and stir in the second tablespoon of rum. Let simmer while you make your pancakes.

Put a platter to your oven and prre-heat to 200 degrees Fahrenheit.

Mix the dry ingredients for the pancakes, including the coconut, together in a large bowl. In a separate bowl, whisk the eggs, vanilla, and milk until light and frothy. Add the wet ingredients to the dry ingredients and combine well, though don’t be worried if you end up with small clumps– this is normal!

Once your griddle/skillet is heated thoroughly (you can tel by flicking a drop of water at it– if it sizzles, the pan is ready), add pancake batter to it 1/4 cup at a time. Let them sit until bubbles form in the batter and pop, then flip the pancakes over and let them cook on the other side. Remove the pancakes from the skillet when they are golden brown and add them to the platter in the oven to keep warm.

When you’ve finished cooking all of your pancake batter, arrange on individual plates, top with the blueberry compote and extra toasted coconut, and serve immediately.

 

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