Makes a couple of dozen or so….enough for 4 adults.
1½ cups flour
3 tablespoons cane or white sugar
¼ teaspoon salt
3 teaspoons baking powder
¼ teaspoon ground allspice
1 ½ cups buttermilk
1 egg, beaten
3 tablespoons oil
1 teaspoon vanilla
¼ cup of water
1/3 cup shredded unsweetened coconut
unsalted butter and sunflower oil for frying
To prepare the batter, mix together in a large bowl all the dry ingredients. In a smaller bowl, beat together the egg, buttermilk, oil, vanilla and water. Add it to the dry ingredients and mix till just incorporated. Then fold in the coconut. The batter should be fairly loose and easy to pour in small circles. Add in the coconut and stir. The batter is now ready for frying.
Heat a large non-stick pan over medium high heat; melt about a teaspoon of butter and a teaspoon of oil. With a tablespoon, scoop the batter and pour about 8 small circles in your pan (or whatever you have room for). When bubbles rise, flip over and cook for another minute. Add more butter if required.
Repeat till all the batter is done. You may need to add a little water to the batter to keep it loose until you are finished. Keep the cooked pancakes warm on a platter in your oven on low.
Best served with Prince Edward County maple syrup!