Coconut Pancakes

• 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 (120u0b0 to 130u0b0F)
• 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

1. Directions
2. 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.
3. 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.
4. Serve warm with Tropical Syrup.

ingredients, flour, sugar, rapidrise, salt, very warm milk, corn oil, egg, vanilla, coconut flavor, coconut, tools, measuring spoons, thermometer, mixing bowl, techniques, yeast

Taken from www.epicurious.com/recipes/member/views/coconut-pancakes-52981411 (may not work)