Coco-Nut Macadamia Pancakes
Tropical coconut and macadamia nut pancakes, served topped with diced fresh pineapple and maple syrup.
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
- Sift the flour, sugar, baking powder, baking soda and salt into a large
- 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.
- 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.
- 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.
- Serve topped with pineapple and maple syrup.
Makes 4 servings.
*Coco-Lopez is a sweet, condensed coconut liquid, usually available in the liquor section of supermarkets.