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Peter Paul Pancakes

RG

Ingredients

4-Grain Pancake Batter

  • 1 1/2 cups all-purpose flour
  • 2 heaping tablespoons old-fashioned oats
  • 2 heaping tablespoons toasted wheat germ
  • 2 heaping tablespoons coarse yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs, beaten
  • 1 1/2 cups buttermilk
  • 1/4 cup milk
  • 3 tablespoons melted butter

Peter Paul Pancakes

  • 1 cup sweetened shredded coconut
  • 1 recipe 4-Grain Pancake Batter
  • 1 cup (6 ounce) chocolate chips or pieces
  • 1 tablespoon melted butter
  • Maple syrup

Instructions

  1. 4-Grain Pancake Batter: Thoroughly mix all dry ingredients. Combine dry ingredients with eggs, buttermilk and milk in a bowl, cutting together with a fork. Cut melted butter into batter.
  2. Peter Paul Pancakes: Toast 1/2 cup coconut by spreading it on a cookie sheet and baking it at 350 degrees F until golden brown. Shake coconut or move it around with tongs so it toasts evenly.
  3. Heat griddle or skillet over medium or medium-high heat. Divide untoasted coconut and chocolate into 10 portions. Coat griddle with melted butter. Pour in the first pancake and immediately distribute one portion of chocolate and coconut evenly over the surface. Proceed to next pancake. Cook pancakes 3 minutes, then flip and cook 2 minutes on second side. Do not pat pancakes with the spatula or turn them more than once.
  4. Serve with the toasted coconut and maple syrup.

Yield: 10 pancakes

Approximate values per serving (1 pancake): 268 calories, 14 g fat, 51 mg cholesterol, 6 g protein, 34 g carbohydrates, 2 g fiber, 290 mg sodium, 44 percent calories from fat




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