Remember your childhood, when afternoon came rolling around and you realized: it’s merienda time. There are hundreds of different afternoon snacks to choose from and everybody has their own favorites, but my personal favorite was the pan de coco. Fresh from the local panaderia, the sugary dinner roll stuffed with sweetened coconut flakes molded together with an almost-brown, buttery filling was what I looked forward to most, and still look forward to, during a trip to the bakery.
And then there are pancakes. Whether dressed up in butter and syrup, or topped with bacon and eggs— the versatile golden cakes are undeniably popular as a breakfast food.
And so we introduce to you, the Pan de Coco Pancake— a marriage of the old-fashioned oven-baked snack and the fluffy breakfast dish, which work surprisingly well together. The pancake’s plain, starchy flavor acts as a canvas that readily accommodates the sweetness of the coconut. Whether heartily slathered with our homemade toasted coconut sauce or eaten as is, you can have these pancakes any time you like without having to worry about running out of maple syrup.
Pan de Coco Pancakes
Total Time: 15 minutes
Yield: 14 smaller pancakes, estimated
- 200g pancake mix
- 1/2 cup sweetened grated coconut meat
- butter, for cooking the pancake
- toasted coconut flakes, for topping
Ingredients: Coconut Sauce
- 2 tbsp brown sugar
- 1 cup coconut cream
- pinch of salt
- Prepare the pancake batter as directed on package. Fold in the coconut once mixed.
- Cook the pancake batter in batches. Transfer to serving plate.
- Prepare the sauce by heating coconut cream in a sauce pan. Season with a pinch of salt.
- Sprinkle brown sugar and swirl around. Turn off the fire and serve with pancakes.