One of my favorite dinners is breakfast for dinner, or brinner if you will. I am not much of a breakfast person in the morning, unlike my husband who would have a huge breakfast every morning if we had the time. My stomach just isn’t ready for all that delicious food first thing in the morning. But dinnertime? Load up those pancakes and eggs and bacon! So even though these would be delightful for breakfast, most of the time we have these for dinner.
My husband loves pancakes. He grew up helping out at his grandpa’s cafe, Keith’s Lunch, and one of his earliest memories when he was about 3 years old, was sitting by the griddle in the back and getting to eat any of the pancakes that got a little too dark (he still likes to eat the darker pancakes.) I love to hear about the cafe and wish I had had the chance to meet Grandpa Keith. It’s always fun when we are in Provo and people tell us about Keith’s Lunch and how much they loved it. I found this recipe a few years back and we have made it over and over again and my husband thinks that even though his grandpa’s pancakes were the world’s best, these might be just as good.
My favorite way to eat them is with whipped cream, strawberries and Mrs. Butterworth’s syrup. So yummy. But I kept hearing about the Matterhorn Food Truck and that their french toast and coconut syrup is to die for. Coconut syrup sounded so good, so I made this recipe and let me tell you it is super delicious. I was eating it by the spoonful. It might be a new favorite way to eat these pancakes. And the best part is the syrup is also made with buttermilk so you can buy a big container and make the pancakes and syrup. Win.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
2 large eggs
2 cups buttermilk*
3 tablespoons unsalted butter, melted and slightly cooled
Mix together the dry ingredients in a large mixing bowl and whisk together to combine. Add the eggs, buttermilk and butter and mix until the batter comes together. Don’t over mix-there may be a few lumps remaining. Pour 1/4 cup batter into a hot pan. If desired, place a few blueberries on top of each pancake. Cook until bubble start to form and bottom is golden and flip, cooking for a few more minutes. Serve with desired toppings.
*I wouldn’t recommend powdered buttermilk or the the quick method of mixing vinegar or lemon juice with milk. It tastes best with real buttermilk.
Recipe Source-Adapted slightly from Alton Brown
1 cup buttermilk
3 tablespoons butter
1/2 cup sugar
3 tablespoons cream of coconut*
1/4 tsp baking soda
1 tsp coconut extract
In a large pot, heat buttermilk, butter, sugar, and cream of coconut over medium heat. Bring to a boil and boil for 2 minutes. Remove from heat and add baking soda and extract. The mixture will foam up quite a bit, so make sure you use a bigger pot than you think you will need. Allow the foam to settle or skim off top. Serve over pancakes. Store extra in in the fridge for about a week.
*This is usually found in the drink section and comes in a convenient squeeze bottle that doesn’t require refrigeration. I use the coco real brand. It also can be found in a canned version.