Oh yes, that's right. I forgot I had this recipe. It's one that I think you'll enjoy. If you're into coconut macaroons then this should be all up in your business.
It's a recipe I've made a few dozen times before, but somehow never got around to posting. Strange how after 10 years that can still happen.
So what else has been going on? Well, I'm still plugging away at the cocktail cookbook, Stewards of Spirits. I'm also jamming along over at About.com's Fruits and Vegetable channel. I'm keeping it very classy by talking about why coffee makes you poop and why beets turn your pee red. I've also started working for Gallo Family Wineries and all of their various brands, which keeps me pretty darn busy.
Lastly, I completely redesigned the Garrett McCord website; a task that was sorely needed and I'm very pleased with the results.
One more thing to announce among all this craziness is that I will be speaking at IFBC 2016. It'll be hosted in my town of Sacramento, the Farm-to-Fork capital. (Or if you're more of a drinker, the #farmtofuckedup capital.) I'll be speaking with some other fine people about freelance blogging and corporate food writing.
So yes. It's been way busy here. Still, I'm never too busy for pancakes as they only require a bit of attention and time, which is a good thing. Pancakes gives you a chance to concentrate on something that isn't work/school/family/relationships/taxes or whatever today's end of the world scenario happens to be. Fuck the Big Bad. Ms. Summers will stop him for you. You just focus on some breakfasty goodness.
So do yourself a favor. Sit down. Turn off the phone. Put on some Netflix. Make pancakes.
1/3 cup all-purpose flour
pinch of salt
2 teaspoons baking powder
⅛ teaspoon nutmeg
1/4 cup sugar
½ cup chopped macadamia nuts, plus extra for garnish
2 1/2 cups unsweetened dried shredded coconut
1 14-ounce can of coconut milk
1 teaspoon vanilla extract
3 large eggs
butter or cooking spray for the skillet
Let's do this easy. Mix together the dry ingredients into a bowl. In another bowl, whisk together the wet ingredients. Pour the wet into the dry and mix together.
Easy so far, right? Okay, now get a skillet or fry pan and heat it up over medium-high heat. Add some butter or cooking spray to grease it up.
Now pour 1/4 cup amounts of the batter into the skillet. Cook on both sides until golden brown. Continue until all the batter is used. Enjoy with a lot of maple syrup and some extra chopped macadamia nuts.