- 2 1/2 C sweetened, shredded coconut (10 oz) (in the picture I used organic coconut flakes for garnish)
- 4 C all purpose flour
- 2 T baking powder
- 2 tsp kosher salt
- 2 C buttermilk
- 1 1/2 C whole milk
- 3 large eggs
- 2 T pure coconut extract
- 1 1/2 tsp honey
- 4 T butter, melted and cooled, plus more for serving
- Confectioner's sugar, blueberries and Maplecrest pure maple syrup for serving
- Preheat the oven to 350. Spread the coconut on a parchment paper lined baking pan and toast until lightly browned, about 5 minutes. Let cool, then transfer to a bowl; reserve the baking sheet. Reduce the oven temperature to 200.
- In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 T of butter until smooth. Whisk into the dry ingredients until just combined; there will be a few lumps. Let the batter stand for 10 minutes.
- Heat a griddle or large non-stick skillet until hot, then brush with oil. Ladle 1/4 C of batter per pancake onto the griddle and spread into a 4-5" round. Sprinkle each pancake with 1 T of the toasted coconut and cook over moderate heat, flipping once, about 1 1/2 minutes per side. Transfer the pancakes to the reserved baking sheet, cover with a kitchen towel and keep warm in the oven. Repeat with the remaining batter and more toasted coconut to make 18 pancakes total.
- To serve, stack the pancakes on individual plates, sprinkling with additional toasted coconut between the layers. Dust with confectioner's sugar and top with blueberries.
- Serve immediately with butter and Maplecrest syrup.