Peters Weird But Addictive Railroader Pancakes Recipes

Steps:

• Preheat griddle to medium or medium-high and oven to 350 degrees F.
• 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. Shake or move the coconut around with tongs to get even toasting.
• Portion out the chocolate and coconut for 10 pancakes. (How chocolately or coconutty you want them to be is up to you - experiment, and don't get too picky about the portioning!)
• For the 4-grain pancake batter:
• Thoroughly mix all dry ingredients. Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork. Cut 4 tablespoons of the melted butter into the batter. Drizzle the remaining butter over the griddle and spoon on the batter. Immediately distribute the chocolate and untoasted coconut evenly over the surface. This is done quickly so they will sink into the batter. (Don't mix the chocolate into the batter beforehand!) Proceed to the next pancake, and so on. Go back and check your first pancake. The pancakes should cook about 2 minutes per side, but watch them. Remember my early admonition about not patting the pancakes with the spatula or turning them more than once.
• Top the finished Peter Pauls with some toasted coconut and serve with maple syrup.

Steps:

• Mix dry ingredients and slowly add in some milk (you may or may not use 1 full cup, so take it slow), the egg (beaten) and vanilla. The batter should resemble a runny, thick glue! There are times when my husband makes the batter where I see a wooden spoon almost standing up by itself (he always triples the recipe to feed all the neighbors). And I usually have to let the bowl soak afterward, that's how gluey this batter is. Scoop out desired amount by a cup and pour into a hot greased griddle and cook slowly until a nice shade of brown on each side.
• Any leftovers keep well wrapped in plastic and refrigerated for the next day. They freeze well too.