You know what’s really awesome?
When I get so busy at work that I can’t muster up one measely post in two freakin’ weeks. And then when I get home and I plan to sit down and get a post together and its so hot in my house that all I end up doing is not cooking dinner and sprawling in whatever spot is currently the coolest.
Oh and by “coolest” I mean the one that is 895 degrees unlike the rest of the house which is sitting at an even 900.
Since I was a bad, bad, blogger, I am going to make it up to you by letting you make fun of the things I am currently obsessing over. There are definitely ones that are worthy of some public flogging (ahemmm #3.)
2. The Beauty Department’s website. Which makes doing crazy nail art look sooo easy when really it is nearly impossible. Thank goodness I was able to figure out the sock bun or I’m not sure what I would have done with myself!
4. Getting a Starbucks gold card. Seriously guys this is an unhealthy and expensive obsession
5. I rustled up enough self control to not start doing this but pretty soon, pinning.new.fall.wardrobe. It’s happening.
Okay now that you guys have some material, let’s get to the recipe for today.
I told you before that I’m not a HUGE pancake fan. Unfortunately for me, Mr. Delish pretty much requests pancakes every single Sunday morning. Which sucks for me but sometimes it can’t be all about me. And by sometimes I mean, for 10minutes one day a week.
The one thing that helps me get through pancake Sunday, is making fun variations and add ins. Fruit is always good, I like me some banana or blueberries. Chocolate chips are a good ole stand by. And I already did the brown butter thing, which was amazing. But brown butter AND coconut? Heck yes!
Oh and I’m pretty happy if I can somehow incorporate coconut into a recipe, because I love it to bits.
Also, I dropped the big container of coconut all over the floor when I was in the middle of making these. Ya, fail.
Brown Butter & Coconut Pancakes:
1/2 cup butter
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/2 cups milk
1 egg, beaten
1 tsp coconut extract
1/2 cup sweetened shredded coconut
More butter for cooking.
Butter and Syrup for serving
In a small pot, melt butter over medium high heat until melted and bubbly. Lower heat and allow to turn a light golden brown. Remove from the heat as the butter will continue to brown. Set aside.
In a large mixing bowl, mix together the flour, baking powder salt and sugar. Make a well in the center and add the milk, egg, and coconut extract. Mix until just combined, add the browned butter and stir to combine again.
Heat a pan or griddle over medium heat.
Pour about 1/4 cup of batter for each pancake and then sprinkle about 1 tbsp of coconut onto each pancake. Cook until there are bubbles coming through the middle of the batter, about 2 mins. Flip and cook for another minute or so on the other side. Remove from the pan and keep warm while you’re making the other pancakes.
(obviously if you’re using a griddle you can make more than one at a time)
Once you have used all the batter, serve the hot pancakes with butter syrup and strawberries!