Boy, do I hope someone out there is reading my “Musings.” And better yet, please let that someone (can I be so hopeful as to wish for “someones?”) be looking for a fun, nutritious, delicious breakfast to serve their family on Valentine’s Day.
You see, I’m taking this photo thing seriously and therefore just staged my first dish. I mean, what good would it do to send my kids off to school on Thursday with big smiles on their faces and then blog about it after the fact? Certainly, my children would be happy but I’m sharing here, so for crying out loud it needs to be timely.
So here’s a preview of my special Valentine’s Day Banana Coconut Pancakes, with a couple of pictures to illustrate their yumminess. Please someones make these on Thursday so I feel a little less guilty about today’s indulgent lunch.
- 1 1/2 cups all-purpose flour
- 3 Tbls sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups milk
- 3 Tbls unsalted butter, melted
- 2 large eggs
- 1/2 tsp vanilla
- 1/2-3/4 cup sweetened shredded coconut
- 1 medium banana, thinly sliced
- 1 1/4 cups powdered sugar
- 3 Tbls milk, plus more if needed
- 1/2 tsp vanilla
- Heart-shaped sprinkles, or any pink, white and/or red sprinkles
- Heat a cast-iron skillet on medium-low heat.
- Meanwhile, whisk the flour, sugar, baking powder and salt together in a large bowl.
- In another bowl combine the milk, melted butter, eggs and vanilla.
- Pour the wet ingredients into the dry ingredients and gently whisk them together, mixing until just combined. Fold in the coconut and banana.
- While the batter is resting, combine the powdered sugar with the milk and vanilla, mixing until smooth and pourable. You may need to add a little more milk to achieve the desired consistency.
- Spoon 1/3 c of batter onto the heated pan for each pancake. Cook until the top of each pancake is speckled with bubbles, flip and continue cooking until the underside is lightly browned.
- Serve in stacks with glaze and sprinkles poured over the top.