Prep 10 mins
Cook 15 mins
I found this little gem in a 1978 cookbook called "Pennsylvania Dutch Cooking"
Make and share this Coconut and Corn Griddle Cakes recipe from Food.com.
- Sift the dry ingredients together.
- whisk the egg with the milk and water then add the dry ingredients.
- Add the melted butter.
- Stir in the coconut.
- Prepare on a hot griddle as you would pancakes.
- Serve with syrup, honey or sprinkle with powdered sugar.
These were delicious fresh off the pan. I made them vegan by omitting the egg, using soymilk instead of milk, and substituting sunflower oil for the melted butter. I found they were also perfect corn cakes without the coconut added...try adding chopped jalapenos to the batter and putting salsa and sour cream on top...yum!