Coconut Caramel Pancakes.jpg|1
Coconut Caramel Pancakes.jpg|1

Coconut Caramel Pancakes

Skip waiting in line at a trendy brunch spot this weekend, stay comfy in your pajamas and whip up a batch of decadent Coconut Caramel Pancakes. The coconut flavor picks up extra toasty notes as the pancakes brown. Hot off the griddle, slather generously with caramel-infused butter, amped up with brown sugar, for a salty-sweet combination worth waking up for.
  • Skill LevelBeginner
    Amount15 pancakes
Print Recipe

Ingredients

  • Favorite yellow cupcake recipe or mix

  • Creamy Peach Icing Color, 1 oz.

  • Buttercream Frosting

  • Mini Heart Icing Decorations, 81-Count

  • Rose Icing Color, 1 oz. - Pink Food Coloring

  • Tools

  • Open Star Cake Decorating Tip 18

  • Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan

  • Perfect Results Premium Non-Stick Cooling Rack, 16 x 10-Inch

  • Petal Cake Decorating Tip 104

  • 12-Inch Disposable Decorating Bags, 12-Count

  • Gold Foil Cupcake Liners, 24-Count

  • Standard Coupler

Instructions

Click to mark complete

  1. In large bowl, combine flour, granulated sugar, baking powder and salt.
  2. In medium bowl, combine milk, egg, butter and Toasted Coconut Flavor. Create a well in the center of the flour mixture and pour in milk mixture. Whisk until all ingredients are incorporated.
  3. Heat large skillet over medium-high heat. Lightly spray with vegetable pan spray. Pour 3 tablespoons batter onto hot skillet, flipping once when pancake stops bubbling and sides are dry. Serve warm with flavored butter.

Notes

How To

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