Coconut-Raspberry Skillet Pancake for #BrunchWeek

The perfect pancake to serve a crowd, the Coconut-Raspberry Skillet Pancake is a super fluffy pancake with subtle coconut flavors and bursts of sweetness from the fresh raspberries.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Happy Brunch Week! This is such a fun event that I look forward to every year. Tons of great recipes – over 150 recipes from close to 40 bloggers – and 7 fabulous sponsors, there’s something for everyone. Before I get to my first recipe of the week, I want to make sure you know about the PRIZES that our sponsors will be giving away. Yes, you read that right. 7 sponsors and 7 prizes. First, visit my post from earlier today here. This is where you’ll find out a little bit about the sponsors and detailed information and photos of the prizes they’ll be giving away. Then, you’ll want to scroll to the bottom of this post and enter to win. You have a number of chances to win, all you have to do is comment on this post or another #BrunchWeek post and follow the sponsors and bloggers on social media. Easy peasy.

Now that that’s out of the way, let’s talk about today’s recipe. I don’t know about you, but I generally avoid serving pancakes when entertaining. Who wants to be standing over a skillet or griddle making pancakes to order? Worse, who wants to be the last one to eat because you’re busy flipping pancakes?

Well, avoid pancakes no more. This skillet pancake is perfect for entertaining, as it makes about 8 servings and is cooked entirely in the oven. Just toss the batter in, bake, and serve. The pancake bakes up to be super light and fluffy. I loved the subtle coconut notes and bursts of brightness from the fresh raspberries and the whole wheat flour that boosts the nutritional value. But the true beauty of this recipe is that the favors and mix-ins are endless. Not a fan of coconut? Skip the coconut flakes, swap the coconut bakery emulsion for traditional vanilla extra. Any berry would work well in here, as would chocolate chips, but have fun with your bakery emulsions, extracts and mix-ins. The possibilities are endless!

So check out the recipe below, as well as more recipes from the Brunch Week bloggers. Don’t forget to enter to win the giveaway and to come back tomorrow for another recipe suited for your next brunch. Happy Brunch Week!

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Coconut-Raspberry Skillet Pancake

The perfect pancake to serve a crowd, the Coconut-Raspberry Skillet Pancake is a super fluffy pancake with subtle coconut flavors and bursts of sweetness from the fresh raspberries.

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8 servings

Author Liz

Ingredients

• 1 c. all-purpose flour
• 1 c. whole wheat flour
• 4 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 tsp. granulated sugar
• 1 c. sweetened coconut flakes toasted
• 2 eggs
• 2 c. milk
• 2 tsp. LorAnn coconut bakery emulsion see below for where to purchase and substitutions
• 1 c. fresh raspberries large ones halved, plus more for top
• 1 Tbs. unsalted butter
• confectioners' sugar optional

Instructions

1. Place a 12-inch cast iron skillet on a rack in the upper third of the oven. With the skillet in the oven, preheat oven to 375F.
2. In a medium bowl, whisk together flours, baking powder, salt, and granulated sugar. Stir in coconut flakes. Make a well in the center and whisk in eggs, milk, and bakery emulsion. Fold in 1 cup of raspberries.
3. Take skillet from oven. Add the butter, swirling pan (or spreading melting butter with a wooden spoon) until skillet is grease. Pour in batter.
4. Bake for 20-25 minutes, until cooked throughout and a toothpick inserted into the center comes out clean.
5. Allow to cool for a few minutes before dusting with confectioners' sugar and topping with a few raspberries, if desired.
6. Serve hot, topped with butter, syrup, or other choice of toppings.

Recipe Notes:

• I used products from our sponsors – Eggland’s Best and Dixie Crystals Sugar in this recipe. I routinely use their eggs and sugars at home.
• This recipe uses LorAnn Coconut Bakery Emulsion to give the batter a subtle coconut flavor. This is a water-based flavoring, as opposed to an alcohol-based extract. I’ve recently noticed a small variety of LorAnn Bakery Emulsions in my local Walmart store, but LorAnn’s Coconut Bakery Emulsion can also be found on Amazon (affiliate link). You can also equal parts substitute coconut extract in place of the emulsion, if you prefer.

A Books n’ Cooks Original.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Hazelnut Milk Punch from Culinary Adventures with Camilla
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen