Macadamia Pancakes Recipes

COCONUT-MACADAMIA SHEET PAN PANCAKES

Steps:

• Preheat oven to 425°. In a large bowl, combine pancake mix and coconut. Stir in milk just until dry ingredients are moistened; let stand 10 minutes. Meanwhile, line a 15x10x1-in. baking pan with parchment; grease parchment with coconut oil., Spread batter into prepared pan; sprinkle with macadamia nuts. Bake until puffy and golden brown, 15-20 minutes. Cool in pan on a wire rack 5 minutes. Lifting with parchment, remove from pan. Top with bananas; serve with butter and syrup.

BANANA MACADAMIA PANCAKES WITH ORANGE BUTTER

Steps:

• Make orange butter:
• Stir together all orange butter ingredients in a small bowl until combined well.
• Make pancakes:
• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
• Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.

MACADAMIA NUT PANCAKES RECIPE

Steps:

• In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts.
• Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
• Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle.
• Cook pancakes for a few minutes on each side, or until golden brown.
• In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
• Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. Stir continuously until the mixture starts to thicken (almost boiling).
• Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.

MACADAMIA PANCAKES

Steps:

• Combine all ingredients in a bowl.
• If the mixture is too wet, add some more flour. If it's too dry, add more milk.
• Fry the pancakes in butter.
• Serve with maple syrup and cream.