Beauty & Brunch
is one of our most popular events and I always say to people it's like breakfast in bed but you are getting pampered with a pedicure at the same time. There is definitely no other place that can pamper your nails and satisfy your tummy with beauty and brunch combined into a one spot destination. For more details CLICK HERE
For the Spring menu, I wanted to create a dish that was light and refreshing for the Spring. I started thinking of very refreshing fruits like cucumber, grapefruit, lemon, and orange. I felt that oranges would add a burst of flavor and acidity to balance the sweet taste of the coconut and cherries. These pancakes are made with applesauce and because of this they are super fluffy and lighter than traditional pancakes. It took a few tries to perfect the recipe but the final version is like Spring in your mouth!
I included the recipe for those of you who would like to make these at home for your kids or special someone.
Coconut Cherry Pancake Recipe:
INGREDIENTS: (all ingredients
must be a room temperature)
1 + 2/3 cup all purpose flour
1/3 cup rice flour
1/3 cup sugar
1 tsp. baking powder
½ tsp baking soda
1 tsp salt
1 cup milk
1 cup applesauce
4 tb. melted butter, cooled
1 tb. vanilla extract
1 cup dried coconut
Grated Peel from 1 orange
½ cup dried cherries
3 oranges segmented
Melt butter over low heat in
saucepan and let cool. Grate the peel
from 1 orange and then cut the bottom and top off the orange and place on a
cutting board. On an angle cut the pith
off the orange leaving only the flesh of the fruit. Then hold the orange in your hand and slice
the segments right in between the skin lines. Here is a helpful video that shows
you how to do orange segments.
In a large bowl whisk together
the first 6 ingredients. In another bowl combine eggs, milk, applesauce, melted
butter, and vanilla extract. Pour the wet ingredients into the flour mixture
and stir until just combined. Fold in dried coconut & orange peel. Don’t over mix b/c it will make hard
Heat skillet and melt some butter
to grease pan then wipe away excess with a paper towel.
Add ¼ cup of batter to the pan
and then sprinkle with few dried cherries on top or to your preference. Wait
for bubbles to form and then flip the pancake about 1 minute. Cook pancake for
another minute and place on plate lined with a paper towel to absorb excess
moisture. Place 2-3 pancakes on a plate, top with orange segments, and drizzle
with maple syrup.