Double Coconut Pancakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 tablespoon butter melted
• 1 large eggs lightly beaten
• 6.8 ounces flour all-purpose
• 13.5 ounce coconut milk light canned
• 0.5 teaspoon salt 
• 2 tablespoons sugar 
• 2 tablespoons coconut or sweetened flaked

Equipment

• bowl
• frying pan
• knife
• measuring cup

Directions

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour and next 4 ingredients (through salt) in a large bowl.
3. Combine coconut milk, butter, and egg; stir well.
4. Add coconut milk mixture to flour mixture, stirring until smooth.
5. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.