This recipe comes from Miss Lily’s, a Jamaican-themed restaurant in New York City.
1. Preheat the oven to 250°F. Spread the coconut on a large rimmed baking sheet and toast, stirring frequently, until golden brown, 20 to 25 minutes. Remove from the heat and let cool, reserving 3/4 cup of the toasted coconut for garnish. Reduce the temperature to 200°F.
2. In a large bowl, whisk together the flour, baking powder, and salt. In a small skillet or a microwave, heat the butter and honey until melted; cool slightly. In a large bowl, whisk together the eggs, buttermilk, milk, and coconut extract until well incorporated, then whisk in the butter and honey. Stir the dry ingredients into the wet, mixing just until incorporated.
3. On a dry griddle or cast-iron skillet heated to medium-low, ladle the batter 1/2 cup at a time to form 5-inch pancakes. Cook until golden brown on the bottom and bubbly on the top, 2 to 3 minutes. Sprinkle each pancake with 2 tablespoons of the toasted coconut, flip with a spatula, and cook until golden brown on the other side, an additional 2 minutes.
4. Transfer to a plate and keep warm in the oven while continuing with the rest of the batter. Stack 3 pancakes on each plate, top with 1/3 cup of the blueberries, then dot with whipped butter and sprinkle with the reserved toasted coconut and confectioners’ sugar. Serve with maple syrup.
Whipped butter can be bought in supermarkets or made at home by beating with a stand mixer fitted with the whisk attachment at high speed for 30 seconds.
Excerpted from America's Best Breakfasts by Lee Brian Schrager and Adeena Sussman (Clarkson Potter). Copyright © 2016. Photograph by Evan Sung.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.