Tropical Pancakes

tropical pancakes, best served with mug of strong coffee

tropical pancakes, best served with mug of strong coffee

According to the date on the calendar, spring is here. According to the weather report that calls for an inch of wintry mix tomorrow, spring is not, in fact, here. The morning sun is disappointingly deceiving, tricking me into thinking it’s warmer than it actually is and rendering me to curse Mother Nature for delaying the long-awaited spring and Punxsutawney Phil for lying to America.

Since it’s not as warm as I think it should be (perhaps this is a factor of living in LA for two springs — even though I missed the seasons, I forgot the frustration that goes along with waiting for the next one), it makes the rationale for a Lazy Sunday more compelling. I can lounge in bed for longer than I should because I’m home by myself, I can binge on the last eight episodes of Gossip Girl so my sisters won’t spoil the ending, and I can will spring weather to descend upon the east coast with brightly-flavored tropical pancakes.

Tropical Pancakes

Thanks to my dad who makes the most perfect pancakes in the world, I’ve never used boxed pancake mix — it makes pancakes too fluffy and I think they taste like they came from a cardboard box. Because of that, these measurements are estimated. If the mixture seems too thick (which it might), add more liquid. Too thin, add more flour.

for pancakes

2 cups flour

1/4 cup sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon baking powder

1 egg

1 1/2 cups skim milk

1 tablespoon butter, unsalted

for topping

1 cup sweetened coconut, toasted

1 cup fresh pineapple, diced

maple syrup

Place all ingredients except coconut and pineapple in a large bowl. Whisk together until batter is smooth. In a large sauté pan, melt one tablespoon of butter over medium-high heat. When butter has melted, spoon 3 tablespoons of the batter into the hot pan and cook until all of the little bubbles have popped. Flip and cook for another two minutes, until underside is golden brown. Transfer pancakes to a plate and top with toasted coconut, fresh pineapple, and maple syrup. Serve immediately with a pot of strong coffee.

P.S. Do you use the Vine app? It’s a fun way to make and share 6-second snippets of your life, daily activities, and general interests — people have likened it to Instagram but with videos. I was a bit wary of it at first, but I’m enjoying it so far! See my morning of tropical pancake-making here.


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