Description
Uma panqueca fofinha e aromática, combinando coco ralado com suco e raspas de laranja. Perfeita para um café da manhã especial ou lanche aconchegante.
Ingredients
1 cup all-purpose flour
2 tablespoons demerara sugar
1/2 cup unsweetened dried shredded coconut
1 teaspoon baking powder
1 pinch salt
1 large egg
3/4 cup fresh orange juice
1 tablespoon orange zest
1/4 cup milk (or plant-based milk)
2 tablespoons melted butter
Instructions
- In a large bowl, sift the flour. Add sugar, shredded coconut, baking powder, and salt. Whisk to combine
- In another bowl, lightly beat the egg. Add orange juice, milk, orange zest, and melted butter. Mix until smooth
- Pour the liquid ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy
- Heat a nonstick skillet over medium heat. Lightly grease with butter or coconut oil. The skillet is ready when a drop of water sizzles on it
- Using a small ladle, pour batter into the center of the skillet. Cook until bubbles form on the surface and edges are firm, about 2–3 minutes. Flip and cook for 1 more minute
- Repeat with remaining batter. Serve immediately stacked, drizzled with honey, orange syrup, or yogurt
Notes
For a gluten-free version, substitute the all-purpose flour with rice flour or a gluten-free blend.
Reduce sugar to 1 tablespoon if you prefer less sweetness.
Add 1 teaspoon of grated ginger for an extra flavor twist.
Let the batter rest for 5 minutes before cooking for fluffier pancakes.
Only grease the skillet for the first pancake; subsequent pancakes will cook using residual fat.
Store leftover pancakes in the freezer for up to 3 months. Reheat in a toaster or microwave.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Brazilian-inspired