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 Time10minutes
Cook Time25minutes
Total Time35minutes
Servings8servings
AuthorLiz
Ingredients
1c.all-purpose flour
1c.whole wheat flour
4 1/2tsp.baking powder
1/2tsp.kosher salt
2tsp.granulated sugar
1c.sweetened coconut flakestoasted
2eggs
2c.milk
2tsp.LorAnn coconut bakery emulsionsee below for where to purchase and substitutions
1c.fresh raspberrieslarge ones halved, plus more for top
1Tbs.unsalted butter
confectioners' sugaroptional
Instructions
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.