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.