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.
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.
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
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