Fluffy buttermilk and coconut pancakes with raspberry-ginger compote

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I love pancakes. I always have (frankly, who doesn’t as a kid?). This is a classic recipe for buttermilk pancakes that I livened up with the addition of shredded coconut and a raspberry-ginger compote. It was the perfect comfort food, reminding me just enough of my childhood but still packing a new, flavorful punch coming from the fabulous raspberry-ginger compote.

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Believe it or not, even though we are not in October, I actually made these pancakes on the 4th of July. It was perfect timing. Our raspberries were in full swing and I needed a way to use them up, and of course eating pancakes for breakfast on such a patriotic day, so far from home, made all of that just a little bit easier.

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Fluffy buttermilk and coconut pancakes with raspberry-ginger compote
Base recipe from Bon Appetit

2 C flour
2 C buttermilk
3 T sugar
1 T baking powder
1/2 t salt
3 egg yolks
3 egg whites
1 1/2 t vanilla extract
1/4 C coconut
2 C raspberries
1/2 C sugar
1 1 inch piece of ginger

Combine the dry ingredients in a large bowl: flour, 2 T of sugar, baking powder and salt. Add the buttermilk, egg yolks and vanilla and whisk until smooth. Gently stir in the coconut (if you have the patience to toast it in the oven first, you definitely should!). Beat the egg whites into soft peaks then add the remaining T of sugar. Beat until stiff but not dry. Fold into the batter.

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To make the compote, simply place the raspberries and ginger (no need to grate it) into a small saucepan. Add the sugar and just enough water to barely cover the fruit. Stir at first to help the sugar dissolve. Heat over medium-low heat until the mixture has reduced by at least half. Taste and adjust sugar levels if need be, and continue to simmer until the sauce reaches desired consistency (probably 25-30 minutes total). Remove the ginger and discard.

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To cook your pancakes, heat a little bit of butter of medium-high heat. Add the batter using a 1/3 C measure. Let cook undisturbed until many bubbles appear in the top of the batter, about 3-4 minutes. Gently flip over and cook for another 3 minutes. Serve with a tiny bit of butter and slathered in the sauce.

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