Tropical coconut and macadamia nut pancakes, served topped with diced fresh pineapple and maple syrup.

Coco-Nut Macadamia Pancakes

3 cups all-purpose flour
6 tablespoons granulated sugar

1 tablespoon baking powder
1 1/2 teaspoons baking soda

1 1/2 teaspoons salt
2 cups buttermilk
3 large eggs, beaten
4 tablespoons melted butter
1 cup Coco-Lopez*
1/2 cup toasted shredded coconut
1/2 cup toasted macadamia nuts, chopped
Fresh pineapple, diced for accompaniment
Maple syrup for accompaniment

1. Sift the flour, sugar, baking powder, baking soda and salt into a large
   mixing bowl.
2. In a separate bowl, whisk together buttermilk, eggs, melted butter and Coco-Lopez. Add mixture to flour mixture. Stir with a spoon to combine; batter will be slightly lumpy. Stir in toasted coconut and macadamia nuts.
3. Heat a well-greased griddle or skillet over medium heat (375°F | 190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
4. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
5. Serve topped with pineapple and maple syrup.

Makes 4 servings.

* Coco-Lopez- is condensed coconut liquid available in the liquor section of many markets.