Ingredients

• 1 cup sweetened shredded coconut, divided
• 1 cup chocolate in pieces or chips about 6 ounces
• 4-grain pancake batter, recipe follows
• Maple syrup
• 1 1/2 cups all-purpose flour
• 2 heaping tablespoons old-fashioned oats
• 2 heaping tablespoons toasted wheat germ
• 2 tablespoons coarse yellow cornmeal
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1/2 cups buttermilk, or substitute soured milk
• 1/4 cup whole milk (or 2 percent, 1 percent, skim)
• 5 tablespoons melted butter, divided

Instructions

1. Preheat griddle to medium or medium-high and oven to 350 degrees F.
2. Toast 1/2 cup of the coconut by spreading it out on a cookie sheet and place in preheated oven for about 10 minutes or until golden brown. Shake or move the coconut around with tongs to get even toasting.
3. Portion out the chocolate and coconut for 10 pancakes. (How chocolately or coconutty you want them to be is up to you - experiment, and don't get too picky about the portioning!)
4. For the 4-grain pancake batter:
5. Thoroughly mix all dry ingredients. Combine with the beaten eggs, buttermilk, and milk in a bowl, cutting together with a fork. Cut 4 tablespoons of the melted butter into the batter. Drizzle the remaining butter over the griddle and spoon on the batter. Immediately distribute the chocolate and untoasted coconut evenly over the surface. This is done quickly so they will sink into the batter. (Don't mix the chocolate into the batter beforehand!) Proceed to the next pancake, and so on. Go back and check your first pancake. The pancakes should cook about 2 minutes per side, but watch them. Remember my early admonition about not patting the pancakes with the spatula or turning them more than once.
6. Top the finished Peter Pauls with some toasted coconut and serve with maple syrup.