PS... You can serve these pancakes simply with butter or with my Peanut Butter Maple Syrup.
2 cups all-purpose flour
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
2 Tbs white granulated sugar
1/4 cup melted butter (plus additional for greasing pan)
1 cup chocolate chips
1/2 cup baking coconut (plus additional if you want some toasted coconut).
Mix the dry ingredient. Then mix the wet ingredients. Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing. Stir in chocolate chips and coconut to pancake batter. Heat griddle or frying pan on medium high heat and grease with some butter. Ladle about 1/4 cup up to 1/3 cup onto the pan. When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side. If you want to add additional coconut to get toasted, sprinkle a little on the pancake before you flip. Serve warm with some additional butter. No maple syrup is needed. Enjoy. Makes 12-16 pancakes.
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