There is this particular restaurant out where my parents live in the Monterey Bay area. It is my family's tradition to go there on days off from work or school or when kids visit. They specialize in breakfast. What breakfast is any good without pancakes? This place does it right with pancakes that are as big as your face and are as thick as a Chicago pie! They also always have a daily special. Last time I was there it was these amazing peach-coconut-granola pancakes. These are my tribute to them. Even if they aren't half as amazing I hope you'll enjoy this recipe anyways.
Your favorite pancake mix (I like Krusteaz)
Your favorite granola (preferably without dried fruit)
Shredded sweetened coconut
Fresh peaches, peeled and sliced
Make up your pancake mix and heat your griddle to medium. If you need to grease your pan do so now. You can use butter or cooking spray. When griddle is heated pour out your pancake batter to the size pancake you want and cook for about 30 seconds before adding the sliced peaches to the batter. Cover the exposed peaches with a small amount of pancake batter and spread evenly. Top with shredded coconut and granola and lightly press into batter. Cook pancakes for about 2-3 additional minutes or until golden brown on the bottom. Flip the pancakes with a spatula and cook an additional 2-3 minutes or until cooked throughout. Serve with maple syrup.
tip: if the outside of your pancakes are cooking faster than the inside turn your heat down a tad and see how it goes. Whenever I use a new stove, or pan I always have to play with the heat a little to get the temperature it just right.
Your favorite granola (preferably without dried fruit)
Shredded sweetened coconut
Fresh peaches, peeled and sliced
Make up your pancake mix and heat your griddle to medium. If you need to grease your pan do so now. You can use butter or cooking spray. When griddle is heated pour out your pancake batter to the size pancake you want and cook for about 30 seconds before adding the sliced peaches to the batter. Cover the exposed peaches with a small amount of pancake batter and spread evenly. Top with shredded coconut and granola and lightly press into batter. Cook pancakes for about 2-3 additional minutes or until golden brown on the bottom. Flip the pancakes with a spatula and cook an additional 2-3 minutes or until cooked throughout. Serve with maple syrup.
tip: if the outside of your pancakes are cooking faster than the inside turn your heat down a tad and see how it goes. Whenever I use a new stove, or pan I always have to play with the heat a little to get the temperature it just right.
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