Recipe: Peter Paul Pancakes (with 4-grain pancake batter, coconut, and chocolate chips)

PETER PAUL PANCAKES

4-GRAIN PANCAKE BATTER:
1 1/2 cups all-purpose flour
2 heaping teaspoons old-fashioned oats
2 heaping teaspoons coarse yellow cornmeal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
2 large eggs, beaten
1 1/2 cups buttermilk
1/4 cup milk
4 Tablespoons melted butter

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

1 cup sweetened shredded coconut
1 recipe 4-Grain Pancake Batter (see above)
1 cup (6 ounces) chocolate chips or pieces
1 Tablespoon melted butter
Maple syrup

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.

Preheat 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 8 minutes then flip and cook 2 minutes on second side. Do not pat pancakes with the spatula or turn them more than once.

Serve with the toasted coconut and maple syrup.

Makes 10 pancakes
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