Peter Paul Pancakes
Peter Paul Pancakes might be just the side dish you are searching for. This recipe makes 13 servings with 263 calories, 5g of protein, and 11g of fat each. For 79 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 6 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by Foodnetwork. If you have corn chips, wheat germ, salt, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Try Peter Peter Pumpkin Bars, Peter Rodenburg Omelet, and Peter Reinhart’s Bagels for similar recipes.
Servings: 13
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
5 tablespoons melted butter, divided
2 tablespoons coarse yellow cornmeal
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
Maple syrup
2 heaping tablespoons old-fashioned oats
1 cup chocolate in pieces or chips about 6 ounces
1/4 teaspoon salt
1 1/2 cups buttermilk, or substitute soured milk
2 teaspoons sugar
1 cup sweetened shredded coconut, divided
2 heaping tablespoons toasted wheat germ
1/4 cup whole milk (or 2 percent, 1 percent, skim)
Equipment:
griddle
oven
baking sheet
tongs
bowl
spatula
Cooking instruction summary:
Preheat griddle to medium or medium-high and oven to 350 degrees F. Toast 1/2 cup of the coconut by spreading it out on a cookie sheet and place in preheated oven for about 10 minutes or until golden brown. Shake or move the coconut around with tongs to get even toasting. Portion out the chocolate and coconut for 10 pancakes. (How chocolately or coconutty you want them to be is up to you - experiment, and don't get too picky about the portioning!) For the 4-grain pancake batter: Thoroughly mix all dry ingredients. Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork. Cut 4 tablespoons of the melted butter into the batter. Drizzle the remaining butter over the griddle and spoon on the batter. Immediately distribute the chocolate and untoasted coconut evenly over the surface. This is done quickly so they will sink into the batter. (Don't mix the chocolate into the batter beforehand!) Proceed to the next pancake, and so on. Go back and check your first pancake. The pancakes should cook about 2 minutes per side, but watch them. Remember my early admonition about not patting the pancakes with the spatula or turning them more than once. Top the finished Peter Pauls with some toasted coconut and serve with maple syrup.
Step by step:
1. Preheat griddle to medium or medium-high and oven to 350 degrees F.
2. Toast 1/2 cup of the coconut by spreading it out on a cookie sheet and place in preheated oven for about 10 minutes or until golden brown. Shake or move the coconut around with tongs to get even toasting.
3. Portion out the chocolate and coconut for 10 pancakes. (How chocolately or coconutty you want them to be is up to you - experiment, and don't get too picky about the portioning!)
For the 4-grain pancake batter
1. Thoroughly mix all dry ingredients.
2. Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork.
3. Cut 4 tablespoons of the melted butter into the batter.
4. Drizzle the remaining butter over the griddle and spoon on the batter. Immediately distribute the chocolate and untoasted coconut evenly over the surface. This is done quickly so they will sink into the batter. (Don't mix the chocolate into the batter beforehand!) Proceed to the next pancake, and so on. Go back and check your first pancake. The pancakes should cook about 2 minutes per side, but watch them. Remember my early admonition about not patting the pancakes with the spatula or turning them more than once.
5. Top the finished Peter Pauls with some toasted coconut and serve with maple syrup.
Nutrition Information:
covered percent of daily need
