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1
Preheat griddle to medium or medium-high and oven to 350 degrees F.
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2
Toast 1/2 cup of the coconut by spreading it out on a cookie sheet and place in preheated oven for about 10 minutes or until golden brown.
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3
Shake or move the coconut around with tongs to get even toasting.
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4
Portion out the chocolate and coconut for 10 pancakes.
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5
(How chocolately or coconutty you want them to be is up to you - experiment, and don't get too picky about the portioning!)
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6
For the 4-grain pancake batter:
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7
Thoroughly mix all dry ingredients.
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8
Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork.
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9
Cut 4 tablespoons of the melted butter into the batter.
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10
Drizzle the remaining butter over the griddle and spoon on the batter.
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11
Immediately distribute the chocolate and untoasted coconut evenly over the surface.
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12
This is done quickly so they will sink into the batter.
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13
(Don't mix the chocolate into the batter beforehand!)
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14
Proceed to the next pancake, and so on.
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15
Go back and check your first pancake.
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16
The pancakes should cook about 2 minutes per side, but watch them.
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17
Remember my early admonition about not patting the pancakes with the spatula or turning them more than once.
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18
Top the finished Peter Pauls with some toasted coconut and serve with maple syrup.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
