Coconut Pancakes
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If you love coconut, you'll love these tender pancakes!

Category Breakfast and Brunch
Serves 14 (4-inch) pancakes
Cooking Time 01:20
Kid Friendly Yes
 
Coconut Pancakes
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If you love coconut, you'll love these tender pancakes!

Category Breakfast and Brunch Serves 14 (4-inch) pancakes
Cooking Time 01:20 Kid Friendly Yes
 
 
Fleischmann's® Mazola®
 
 
Ingredients
 
2-1/4 cups all-purpose flour
3 tablespoons sugar
1 envelope Fleischmann's® Quick Rise Yeast
1 teaspoon salt
2 cups very warm milk (120° to 130°F)
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon imitation coconut flavor
1/2 cup Toasted Coconut
 
Instructions
 

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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