Coconut Pancakes

Coconut Pancakes

Print Recipe

Yield

14 (4-inch) pancakes

Difficulty

Easy

Prep Time

0:15

Cook Time

5 minutes per batch

Rise Time

1 hour

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Ingredients

2-1/4 cups all-purpose flour
3 tablespoons sugar
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
2 cups very warm milk (120° to 130°F)
1/4 cup corn oil
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon imitation coconut flavor
1/2 cup Toasted Coconut

Directions

Combine flour, sugar, undissolved yeast, and salt in a large bowl. Stir in milk, oil, egg, vanilla and coconut extracts until well blended. Mix in coconut. Cover; let rise in a warm draft-free place for 1 hour until doubled.
Stir down batter. Pour about 1/4 cup batter per pancake onto a hot, lightly oiled griddle or skillet. Cook until edges of pancakes appear dry and small bubbles form on surface. Turn; cook on other side until golden brown.
Serve warm with Tropical Syrup.

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