Those who don’t like coconut may be excused.

I urge you to stay, though, because these pancakes might turn you. Unless your dislike stems from coconut’s funky texture, in that case. . . try to get yourself to like it. I’m trying to do that with mushrooms — talk about a funky texture.

Think about a coconut macaroon in a tender, softer pancake form. Not quite as sweet, but a lot sweeter than a typical pancake. Steve just spread a little butter on his and ate them plain. I had to put maple syrup on mine. I had to! He thought I was insane.

Coconut Macaroon Pancakes

Ingredients:

1 14-ounce can of coconut milk
1 /4 cups flour
3 cups sweetened shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup brown sugar

Directions:

In a large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Drop a couple heaping tablespoons into the skillet, and sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozen or so.

adapted from 101 Cookbooks