May 2013
On the scale, I tend to lean closer to planner/control freak/detail-conscious than not. For better or worse, I might not jump into something if I don’t think I’m qualified enough, but I’m working on that (side note: Read Lean In by Sheryl Sandberg for more inspiration on that note)!
Pancakes have notoriously been a prime example of such a hesitation. For pancake success, I posit, one need not over think the flip. I have notoriously over thought the flip. I have failed in the past and flown into a pancake rage! However, I’m working on it.
I’ve been spoiled in the past year and change by my Special One’s flapjack flippin’ abilities, but sometimes a boy is out of town, and a girl just wants something off the griddle, so I did it. I turned down the volume of my debbie-doubter brain, and I just went for the flip! Sweet, sweet coconut progress ensued!
This is what happens when a dollop of coconut whipped cream encounters a fresh-off-the-skillet, stack o’ pancakes…
Less tragic than a landslide by a long shot, this slippage just signals it’s time to put the camera down, drizzle a generous amount of maple syrup on the mess and get to eatin’!
Now I know this isn’t as epic as raising a family while vying for a promotion, but this bit of doubt-muting results in a very syrupy sweet form of positive reinforcement.
Coconut Lemon Buckwheat Pancakes with Coconut Whipped Cream
makes 6-7, 4-inch pancakes
Ingredients
Butter for coating the pan
3/4 cups buckwheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 Tablespoons organic, unsalted butter, melted
1 large, organic egg
1 cup coconut milk
¼ cup organic coconut, sweetened & shredded
2 Meyer lemons, cut into chunks (peel included)
Directions
Whisk together the flour, salt and baking soda in a large bowl.
Pour the melted butter over the dry ingredients, and stir to combine.
Add the egg and the coconut milk. Stir only until everything is combined. Do not overmix. A few lumps are fine.
Fold in the shredded coconut and the Meyer lemon pieces.
Heat a well-seasoned griddle or cast iron skillet on medium heat.
Put a small amount (a half teaspoon) of butter on the pan or griddle and spread it around to coat.
Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake.
When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
Keep your pancakes warm on a rack in the oven set on “warm,” or stack them on a plate and cover with a towel as you make more.
Spread more butter around the pan as needed between batches of pancakes.
Coconut Whipped Cream
Half pint local, heavy whipping cream, chilled
2-3 Tablespoons organic coconut cream (I bought this at Trader Joe’s)
1 teaspoon pure vanilla extract
2 Tablespoons honey or pure maple syrup
Combine all the ingredients in a chilled bowl. Use an electric mixer to beat until stiff peaks form.
*If you want even more of an island feel, add a Tablespoon or two of Rum.
To Serve
Pancake + Dollop of Coconut Whipped Cream + Sprinkle of Toasted Coconut Flakes + Pure Maple Syrup
Bon Appétit!
