I’ve been thinking about fables lately—those short, sweet stories with a moral tacked onto the end? One of Aesop’s tells about a boy who, reaching into a tall jar with a wide base of hazelnuts, grabs a large handful, greedy to bring the lot to his mouth.
But, when his tightened fist won’t fit back up through the container’s slender neck, he bursts into tears and panic, having imprisoned his clenched fingers inside a jar full of hazelnuts, where the solution is as simple as releasing his grip.
I’ve heard that monkeys do this in real life. In tests, they supposedly leave their fists inside the jars, indefinitely, unwilling to release the nuts but also anxious about being caught in the jar. And I am fascinated.
If I’m honest, it’s because I think they sound like me.
Aesop’s intended moral was simple: Do not attempt too much at once; but mine would be more complex: You have got to let go and trust That Which Is Greater – because that is faith, and, because gripping things tightly doesn’t really make them yours anyway.
I hinted before at some upcoming big decisions/changes in the works around here, and, while I have nothing substantial or concrete to report, there have, slowly, been movements towards change – the loosening of my grip, as it were.
And that is something. I almost rented a new apartment I loved; I’ve been pursuing some new writing opportunities; and I’ve been daydreaming a lot about what, in all of this, will matter 50 years from now.
Of course there has been food, too. That goes without saying. But what with all the change-seeking also taking my attention, I am very behind on telling you about it.
For one thing, there were these pancakes. I made them for a late breakfast on Memorial Day, when my brother was visiting and before we had a late lunch of fried chicken at a fast-food restaurant because neither of us owns or operates a grill.
I’d seen them on The Best Remedy as a stack of small, silver-dollar-sized circles, topped with jam and butter, filled with coconut and citrus, and when I woke up late Monday morning, after a previous night by a bonfire in the woods, they sounded perfect.
This is what I’ve decided about pancakes: I love them. They are as dear to me as the parts of my life I try so hard to hold onto (though, happily, with pancakes, there’s no letting go required).
And these pancakes are really lovely, sweetened with the tart acidity of orange zest and juice, filled with a more sophisticated texture that highlights bits of shredded coconut.
I tried them three ways – with jam, with maple syrup, with butter on its own – and I liked them best with salted butter, smoothed on while they are still hot, melted into the cake. But tell me if you find your own wonderful way to enjoy them.
While I’m learning to let go of things, I may as well start with how I like my pancakes, right? One step at a time.
Sweetened with the tart acidity of orange zest and juice, these mini pancakes offer a more sophisticated texture that highlights bits of shredded coconut.
- 3/4 cup all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut
- 3/4 cup whole milk
- 1 egg*
- 1 1/2 tablespoons unsalted butter (plus more for the skillet)
- 1/2 teaspoon vanilla extract
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon orange zest
- Prep all the ingredients and zest and orange with a microplane.
- In a large bowl, combine the flour, sugar, baking powder, salt, and coconut. Set aside.
- In a separate bowl, combine the milk, egg, butter, vanilla, and orange juice. Add these wet ingredients to the dry ingredients, and stir to combine. Fold in the orange zest.
- Heat a little butter in a skillet over medium heat. Once it’s melted, add a little bit of batter to the pan to test. Then, when the pan’s ready, put as many small, tablespoon-sized dollops onto the skillet as will fit.
- Let cook for about two minutes or until golden, then flip and let cook for another two minutes. Remove from the pan, and continue to cook until you have used all of the batter.
- Top with jam, syrup, butter, or your favorite toppings. Serve immediately.
- Category: Pancakes
- Method: Stovetop
- Cuisine: Breakfast
Keywords: orange, zest, coconut, small, silver dollars, pancakes
What about you? Did you love this recipe as much as we did? Let us know your thoughts in the comments below and please rate the recipe!
And if you love pancakes, then some of these recipes will top off your tummy:
- Red Velvet Griddle Cakes
- Einkorn Rye Chocolate Chip Flapjacks
- Light and Fluffy Blueberry Buttermilk Pancakes
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 26th, 2013. Last updated: January 29, 2019 at 15:14 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.