I am someone who loves white chocolate and coconut almost more than my own family. I love them both separately and together, but I know that as much love as I have for these two ingredients, others have an utter hatred for them. Not to worry, I made a plain jane pancake just for you haters that’s still a deliciously fluffy, good old basic pancake. But if you are still with me, go ahead and add the white chocolate and coconut. You will not be sorry.
Most mornings, I am shoving food in my kids mouths as I herd them out the door for our long drive to school together. Usually their breakfasts consist of this…
and this less sugary version of lucky charms is certainly (magically) delicious, but on the weekends, when things are more relaxed, I’ll often go all out for breakfast.
So I adapted this recipe from this one here, but I increased the baking powder and decided to fold in 2 additional egg whites. Enjoy these fluffy little beauties!
3/4 cup whole milk
2 Tbs. white vinegar
1 cup flour
2 1/2 Tbs. sugar
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs (1 whole and 2 whites)
2 Tbs. melted butter
cooking spray or butter for the pan
The first thing you need to do is combine the milk and the vinegar and let that sit for about 5 minutes. You will see the milk curdle a bit and that’s exactly what you want.
Next combine the dry ingredients in a large bowl and set that aside for a few.
Whisk the one whole egg and the melted butter into the milk and vinegar mixture. Then combine the wet and dry ingredients and whisk until there are no more lumps. In a separate bowl, whisk the two remaining egg whites until they are fluffy and foamy- were not going for stiff peaks or anything here so just a minute or two should suffice. Finally, I like to fold the egg whites into the pancake mixture. This is what I think gives these that extra fluff. Here’s how it should look once everything is all mixed up together.
Already looking so airy! I let it sit like this for about 5 -10 minutes. Its gets more bubbly and gooey which I think adds to the fluff later on.
Heat a large skillet over medium heat and coat with your choice of butter or cooking spray. My unhealthy relationship with butter leads me to always choose butter for something like this. I also find it adds to the caramelization when the chocolate goes in so that’s a win-win for me.
Pour the mixture into the hot skillet by 1/4 cupfuls. It’s important to wait until you see that bubbly top before flipping. The first pancake is always a bit of a mess, but it also provides the opportunity for you to have a taste, all in the name of disposing of that unsightly first one.
This is also the point when I like to sprinkle in the white chocolate chips.
Flip and cook until its browned and the chocolate is sufficiently melty.
Stack ’em up, top with a pat of butter and sprinkle with the shredded coconut. You can also top them with some whipped cream to finish it off.
and plain for the minimalists…..
Make these white chocolate pancakes soon! They will brighten your morning!