(1) Bill Bowerman: Thanks for making me want to run, for training Pre and for starting the company that makes my size 7 Pegasus'
(2) The pastry chef at Papa Hayden West: Thanks for inspiring me and keeping me hungry
(3) Whoever first decided to toast coconut: Thank you. Just, thank you. You deserve a Nobel Peace Prize. Or at least a hug and sincere expression of gratitude. You changed lives.
Not only do these flapjacks have toasted coconut folded into the batter, but the batter itself is made with coconut milk.
It is hard to find something more beautiful than an untouched, fully decorated stack of flapjacks. It is like freshly fallen snow without a footprint. It is beautiful and won't last long.
It is Sunday and that means a few things. It means that Ruckus has delicious cocktails for $3 all day. It means that I can sleep in for the first time in weeks, wake up at noon, drink two pots of coffee and eat my body weight in pancakes. This is no April Fools joke, this is real life. Real life covered in syrup and sprinkled with coconut.
(makes 10 small flapjacks)
1 c AP flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 c coconut milk
1/4 c buttermilk
1 c toasted coconut, plus more for garnish
butter and syrup for serving
1. Combine dry ingredients in a medium bowl. Meanwhile, in a separate bowl whisk together milks, vanilla and egg.
2. Mix wet ingredients into dry ingredients
3. Fold in coconut
4. Pour 1/8 c batter into a buttered skillet and cook over medium heat 1-2 minutes per side until golden
5. Repeat with remaining batter (keep cooked flapjacks in the oven set to warm <200 degrees> while you keep cooking)
6. Top with butter, syrup and more toasted coconut