Coconut Pancakes Recipe

Ingredients

Ingredients

2-1/4 cups all-purpose flour

3 tablespoons sugar

1 envelope Fleischmann’s® RapidRise Yeast

1 teaspoon salt

2 cups very warm milk (120° to 130°F)

1/4 cup Mazola® Corn Oil

1 egg

1 teaspoon Spice Islands® Pure Vanilla Extract

1/2 teaspoon coconut flavor, imitation

1/2 cup toasted coconut

Tools

Measuring Spoons and Cups

Thermometer

Mixing Bowl

Techniques

Yeast: Using RapidRise® Yeast

Preparation

Directions Combine flour, sugar, undissolved yeast, and salt in a large bowl. Stir in milk, oil, egg, vanilla and coconut extracts until well blended. Mix in coconut. Cover; let rise in a warm draft-free place for 1 hour until doubled.

Stir down batter. Pour about 1/4 cup batter per pancake onto a hot, lightly oiled griddle or skillet. Cook until edges of pancakes appear dry and small bubbles form on surface. Turn; cook on other side until golden brown.

Serve warm with Tropical Syrup.

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