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Chocolate Pancakes with Coconut Cream and Fresh Ginger

February 18, 2011

So, here’s a pancake idea: take some chocolate pancakes, slather them with warm, sweetened coconut milk, and top them with freshly grated ginger. It will be sweet and rich with a spicy kick!

This was a pancake experiment gone terribly, terribly well. We used Moskowitz’s Perfect Pancake recipe, but added in some chocolate chunks. For the coconut cream, I mixed together some coconut milk, agave nectar, ground cinnamon, salt, a little lemon juice, and some corn starch to get a perfectly creamy pancake topping. And then I put some fresh ginger on the table, so that Graham and I could decide exactly how much we each wanted.

It makes sense that this would be so amazing–chocolate and coconut go well together, chocolate and ginger go well together, and coconut and ginger go well together. Given “the three food problem,” (which isn’t exactly a problem–it just says that it’s hard to find three foods such that a. any two go well together but b. all three do *not* go well together), I was pretty sure that this would work.

You know those little chocolate-covered ginger pieces you can get at Trader Joe’s? It kind of reminded me of those–but in the form of a pancake covered with coconut syrup.

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