Carrie Levin of Good Enough to Eat on Columbus Ave. prepared Peter Paul Pancakes in the Good Day Cafe. The name of the pancakes comes from the famous candy bar, Peter Paul.
Peter Paul Pancakes
1 cupsweetened shredded coconut
4-GrainPancake batter (recipe follows)
1 cupchocolate in pieces or chips - about 6 ounces
Toast½ cup of coconut by spreading it out on a cookie sheet and putting it in a 350degree oven for about 10 minutes or until golden brown. Shake or move thecoconut around with tongs to get even toasting.
Preheatthe griddle. Prepare the batter. Portion out the chocolate and coconut for 10pancakes. (How chocolately or coconuty you want them to be is up to you -experiment,don't worry about the portioning!)
Afterbuttering the griddle, pour the first pancake. Immediately distribute thechocolate and un-toasted coconut evenly over the surface.
Onethis is done quickly so that they will sink into the batter. (Don't mix thechocolate into the batter beforehand!)
Proceedon to the next pancake, and so on. Go back and check your first pancake. Theyshould cook about 3 minutes on the first side and an additional 2 minutes afterturning. Remember not to pat the pancakes with the spatula, and not to turnthem more than once.
Topthe finished Peter Pauls with some toasted coconut and serve with maple syrup.