If you're on the hunt for a great breakfast, you'll find it at the Artcliff Diner in Vineyard Haven, Massachusetts. The outside doesn't look fancy-pants, but their cranberry-coconut pancakes are spectacular. They're so good you'll ask for a doggie bag.
Makes 16 (5") pancakes.
Total time: 30 minutes
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, eggs, and melted butter; add to dry ingredients and mix until just combined.
Preheat a griddle and grease lightly with butter. For each pancake, pour 1/3 cup of batter onto the griddle and sprinkle with 1 tsp. each coconut flakes and dried cranberries. Cook over medium heat until bubbles form, about 3 minutes; flip and cook until second side is golden brown, about 2 minutes more. Transfer to plates and top with coconut flakes and dried cranberries, sprinkle with confectioners' sugar, and garnish with raspberries and mint. Serve with warm maple syrup.
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From the October 2012 issue of O, The Oprah Magazine
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