Coco-Nut Macadamia Pancakes

Recipe Ingredients

3 cups	187g / 6.6oz	All-purpose flour
6 tablespoons	90ml	Sugar
1 tablespoon	15ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
1 1/2 teaspoons	7.5ml	Salt
2 cups	474ml	Buttermilk
3 cups	594g / 20oz	Eggs - beaten (large)
4 tablespoons	60ml	Melted butter
1 cup	237ml	Coco-Lopez
		= (condensed coconut liquid available in
		Liquor section of many markets)
1/2 cup	46g / 1.6oz	Toasted shredded coconut
1/2 cup	73g / 2.6oz	Toasted macadamia nuts - chopped
		Diced fresh pineapple - for accompaniment
		Maple syrup - for accompaniment

Recipe Instructions

Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.

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 degrees). 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 garnished with pineapple, maple syrup, and butter.

This recipe yields 4 servings.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.