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Friday, June 22, 2012

Coconut Bon Bon 'Cakes

Coconut Bon Bon 'Cakes By The Righteous Kitchen
Coconut Bon Bon 'Cakes By The Righteous Kitchen

Proprietary Presentation and AI Attribution Notice: While some recipes are classic favorites, the step-by-step methods, technical demonstrations, and custom kitchen tips are unique to my personal cooking style and expertise. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.


I enjoy making pancake recipes. My recipes tend to be more dessert-like. I mean, who's kidding who? Pancakes aren't part of a healthy breakfast, are they? Come on! We all know they are dessert. 😉


Last week I made a terrific batch of Chocolate Coconut Pancakes. They were so good, that that is all I ate for the next four meals! Alas, I didn't write that recipe down. I did think, though, if I added Maraschino cherries to the batch, they would taste like coconut bonbons. My goal was to make pancakes that would taste as good as the bonbons, my mom’s friend, Joan makes; the famous Martha Washington Bonbons.


In my batter I included: mini chocolate chips, coconut and Maraschino cherries! The batter looks so festive.

But the pancakes taste even better! So, to show my thanks to a family friend, for sharing her bon bon recipe, and because it isn't right to have candy for breakfast. I bring to you:

If you love turning your favorite classic desserts into breakfast like these Martha Washington Bonbon Pancakes, don't my full collection of Breakfast recipes for more weekend inspiration!

COCONUT BON BON CAKES

INGREDIENTS:
1 Cup Bisquick baking mix 1 Cup flour
3 Tablespoons quick oats 2 Tablespoons butter flakes
1 Tablespoon sugar
1 Tablespoon baking powder
3 Tablespoons mini chocolate chips
1/4 Cup flaked coconut
1 Cup non fat milk
3/4 Cup heavy whipping cream
2 Teaspoons coconut extract
6 Maraschino cherries, minced

DIRECTIONS:
In a large mixing bowl, combine dry ingredients. Stir in wet ingredients, until batter is smooth. Heat a large pan, or griddle to medium-high heat. Lightly coat with vegetable oil. Pour 1/4 cup batter to form a pancake. Cook 2 - 3 minutes on each side, until golden brown. Flip and continue cooking for 2 - 3 minutes. Makes 14 pancakes.

Each pancake contains approximately 160 calories, 7g of total fat (4.5g saturated fat), 20mg of cholesterol, 170mg of sodium, 21g of total carbohydrates (1g fiber, 5g sugar), and 3g of protein.

How Many Stars Would You Give It? ★★★★★


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