White Chocolate and Coconut Pancakes
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 4 teaspoons granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons butter, melted
- 1/2 cup white chocolate chips (or dark if preferred)
- 3/4 cup shredded coconut, toasted
- 1/2 cup macadamia nuts, chopped
- chopped pineapple or sliced bananas
- syrup or whipped butter
- Preheat the oven to 350 degrees Fahrenheit. Spread shredded coconut in a thin layer on a cookie sheet and stirring and tossing every couple of minutes, toast coconut until golden. Set aside to let cool. Lower oven temp and crack the door to allow to cool oven faster.
- Preheat the oven to 140-150 degrees Fahrenheit and put a cooling rack or cookie sheet on middle rack. Preheat a griddle or nonstick pan on low heat. In a medium bowl, combine flour, baking powder, salt, and sugar, briefly stirring to help aerate. Melt the butter in the microwave in 10-15 second intervals until just melted. Add the egg, milk, and butter and whisk until well combined and batter is smooth. Add the white chocolate chips and coconut and stir until well combined.
- Lightly grease the cooking surface and using a spoon or ice cream scooper, scoop desired amount of batter onto pan. Cook on the first side until edges are dry and/or top starts to bubble. Flip and cook for about one minute or until the bottom is golden. Transfer to warm the oven and cover with a tea towel. Repeat with the remaining batter. Sprinkle chopped macadamia nuts and top with a spoonful of chopped pineapple or sliced bananas. Add syrup and butter as desired. Eat, enjoy, repeat.