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.
1c.whole wheat flour
4 1/2tsp.baking powder
1c.sweetened coconut flakestoasted
2tsp.LorAnn coconut bakery emulsionsee below for where to purchase and substitutions
1c.fresh raspberrieslarge ones halved, plus more for top
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.
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.
Take skillet from oven. Add the butter, swirling pan (or spreading melting butter with a wooden spoon) until skillet is grease. Pour in batter.
Bake for 20-25 minutes, until cooked throughout and a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes before dusting with confectioners' sugar and topping with a few raspberries, if desired.
Serve hot, topped with butter, syrup, or other choice of toppings.