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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.
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!)
For the 4-grain pancake batter:
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.
Top the finished Peter Pauls with some toasted coconut and serve with maple syrup.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.