COCONUT & CINNAMON PANCAKES WITH STRAW BERRIES SYRUP

COCONUT & CINNAMON PANCAKES WITH STRAW BERRIES SYRUP

INGREDIENTS: 

2 Cups of unbleached flour.
1 Teaspoons of Baking Powder
1 Teaspoon of Baking Soda
1 Teaspoon sugar
1 Tablespoon of cinnamon and 2 teaspoons.
1 Cup of Coconut milk in a can.
1/2 cup milk as needed.
2 eggs. Any size

METHOD OF PREPARATION:
Have your pan preheated on low or medium low.  If it's too hot turn it down to low.  
1. If you are using a spray, it is ok to let the pan warm.
2. If you are using butter, Do not warm pan, but rather when your done mixing the batter then turn on the stove, this way you will not burn the butter.  So for this time put the batter in the gently warmed pan, and by the time it is done, the pan will be warm enough

FIRST:   WHISK WHISK WHISK
Note: If the eggs are small or med, you can add a extra egg if you want.  
Mix Baking Powder and cinnamon into flour really good and then in another bowl mix the eggs into the milk.  Then proceed to add the flour, but not all at once.  Gradually add the flour in big scoops and mix each batch in really good.
 The consistency of the batter:
1. If it holds on to the spoon when you lift the spoon too thick.
2. If you hold up the spoon and it fall of in large globs. Still to thick.
3. If it falls off faster, but is not very runny. Nope
4. Now if you hold a spoon full of batter up and the batter is not overly runny and falls off the spoon in a nice stream this is good.

NOTE: If the batter is too thick add more milk a tablespoon at a time. If the batter is too runny add in flour a table spoon at a time.   

SECOND:   COOKING
Note: The first pancake always turns out lighter, this is totally ok.
Have your skillet or pan either heated or ready to go with the butter.
Use a tablespoon or a large soup spoon to ladle the batter into the middle of the pan and very gently using the back of the spoon shape the batter in to a circle.
As the pancake cooks watch for bubble to start to appear. as soon as you see a lot of bubbles use a    metal spatula flip the pancake over to cook on the other side.   Be sure to very gently press down on the pancake with the spatula.
As it cooks you will see it rise up.  When both side are golden brown it is done.
The remaining pancake should have a more even golden color, because the pan is at temperature.


THIRD: STRAWBERRIE SYRUP  (This is a easy and light syrup)
 2 Cup Strawberries
 1/2 Cup water
 2 Table spoons sugar.

Two cups of fresh strawberries, or frozen.  Cut off stems and clean. Then slice the berries evenly and add to a small pan.  Add a 1/2 a cup water to the cut berries and add the sugar.  Turn the stove top to medium.  Stir the berries occationally.  When the sugar is melted and the strawberries are warmed it is done.  

FOURTH:  FREEZING
If you have a cookie wrack for cooling this is prefect, but make sure the air reaches the underside.  When they are cooled wrap each one in wax paper then foil, so they're separately wrapped and not touching each other, that way they won't stick to each other when you get them out to use them.
Put all into a large freezer bag or if you have a container that works too.

FIFTH: THAWING 
Take out as many as you want and unwrap.
1st method:  Heat up pan on low to medium low and rewarm them that way.  Until the middle is no longer frozen.
2nd method:  A Toaster oven or oven work great.  Put the pancakes in the oven or toaster oven. The oven you can turn to 300 and watch the pancakes till their heated though.  All they have to be is warmed not cooked.  The toaster oven same thing.  Now just to clarify the toaster oven that you
 open up like a regular oven.

And their you go real 100% homemade frozen pancakes and you know exactly what is in them.
And I have a recipe for Blackberry syrup that on here too. mmmmmm

ENJOY!