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Categories:
ingredients flour sugar RapidRise salt very warm milk corn oil egg vanilla coconut flavor coconut tools measuring spoons thermometer mixing bowl Techniques yeast
Viewed: 13 - Published at: 4 years agoIngredients
- Ingredients
- 2-1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 envelope Fleischmann's(R) RapidRise Yeast
- 1 teaspoon salt
- 2 cups very warm milk (120° to 130°F)
- 1/4 cup Mazola(R) Corn Oil
- 1 egg
- 1 teaspoon Spice Islands(R) Pure Vanilla Extract
- 1/2 teaspoon coconut flavor, imitation
- 1/2 cup toasted coconut
- Tools
- Measuring Spoons and Cups
- Thermometer
- Mixing Bowl
- Techniques
- Yeast: Using RapidRise(R) Yeast
Method
- Directions
- Combine flour, sugar, undissolved yeast, and salt in a large bowl. Stir in milk, oil, egg, vanilla and coconut extracts until well blended. Mix in coconut. Cover; let rise in a warm draft-free place for 1 hour until doubled.
- Stir down batter. Pour about 1/4 cup batter per pancake onto a hot, lightly oiled griddle or skillet. Cook until edges of pancakes appear dry and small bubbles form on surface. Turn; cook on other side until golden brown.
- Serve warm with Tropical Syrup.
