Wow this was my first time making pancakes (I know, right?!). A massive thanks to my mum who actually did the hard works (cooking them, aka turning them at the right moment!). I loved them! I had pancakes before, I loved the ones in London at The Breakfast Club and I occasionally in the past I used to make crepes, which pretty much is a similar notion but pancakes never.
The idea behind this was born a couple of nights ago when I was going through Lauren's Instagram. She was in Hawai for the wedding of the most gorgeous lady ever, Amber (congrats lovely!!) and she shared a plate of macadamia (yum!) pancakes. I did a bit of digging and found several recipes of banana/macadamia/coconut pancakes and finally I adapted this recipe for my Sunday breakfast.
1/2 tbsp baking powder
2 tbsp sugar
1/4 cup shredded coconut
1 cup milk
1/2 tsp vanilla
In a large bowl, mix your dry ingredients. (I used cake flour which is why my pancakes turned up a bit thicker than I initially wanted but they were as good, but if you want thiner ones I would go for normal all purpose flour).
Whisk together all the wet ingredients and add them to the dry mixture.
When all is well mixed (the batter should be lumpy) add the coconut.
Heat the pan and coat it with butter over medium-high.
Pour batter 1/4 cup at a time and cook for 1-2 minutes on each side, taking care when turning the pancakes.
Serve warm with banana slices, which you can caramelise, coconut and maple syrup.