Sunday brunch is my favorite meal of the week. It's not much of a secret to many of you either. If you head over to the recipe index, you'll find that breakfast is one of the few meals where I'll gladly stray from the land of sweet treats into the world of savory cuisine (well, if you count it as "savory" before drizzling it with a cup of maple syrup).
Sunday brunch has always meant a big, sit-down dinner with my family. No one is rushing off to the gym or heading out to meet up with friends, like it happens so often on weeknights. Sunday is family day. No one is allowed to leave the house until the plates have been scraped clean and the dishes put away—mother's orders. And trust me, no one would want to miss this meal in my house.
During the summer months, my mother and I like to cook up a healthy batch of something we can drown in syrup. My dad is the king of the eggs, making the best scrambled eggs I have ever eaten (or will probably ever eat). I've tried to replicate them, but never with as much success. Even though I've watched him make them hundreds of times, I don't seem to have the scrambled egg magic like he does (perhaps the scrambled egg gene skips a generation?).
But brunch does not stop here. Oh no, it's not my favorite meal of the week for anything. There are hash browns and fresh fruit. A batch of sausage hot from the grill. And then, if you haven't managed to get your fill, dessert. It's sinful, really, but I wouldn't want to have it any other way.
If I could invite you all over for a Sunday meal, you know I would. Instead, sharing my love for brunch and these Coconut Pancakes will have to do. Share these pancakes with people you love; make Sunday brunch a family tradition, if you haven't already.
These Coconut Pancakes are hearty and softly sweet. The whole wheat pancakes are infused with coconut milk and have flaked coconut in the batter for stronger flavor. These pancakes are a healthy and successful spin on the traditional buttermilk hot cake. Drizzle with maple syrup and top with coconut flakes or fresh fruit for a unique touch.
One Year Ago: Espresso Chocolate Chip Shortbread
Adapted from Cookie and Kate
Yields 4-6 servings, depending on hunger
2 cups whole wheat flour (all-purpose flour may be substituted)
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened coconut flakes
2 cups (16 ounces) coconut milk
1/2 cup milk (plus extra for thinning)
2 tablespoons butter, melted
1 egg, whisked
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and coconut flakes. Make a well in the dry ingredients and pour in the coconut milk, milk, butter, and egg. Mix with a spatula until blended. If batter is too thick, thin with a couple tablespoons of milk at a time until batter can be poured.
Pour 1/4 cup of batter onto a heated, greased griddle and cook each side until lightly browned.
Top with coconut flakes and fresh fruit before drenching in a light maple syrup. Serve hot!