Description
Hawaiian-inspired toasted coconut macadamia pancakes spotlight tropical breakfast magic with rich macadamia nuts and delicate coconut layers. Diners savor crisp pancake edges and silky syrup, experiencing island comfort on each delightful plate.
Ingredients
Scale
- 4 cups (960 ml) flour
- 3 eggs
- 3 cups (720 ml) buttermilk
- ½ cup (113 g) butter, melted (plus extra for cooking)
- ½ cup (100 g) sugar
- 1 ½ tbsps baking powder
- 1 tsp salt
- 2 tsps vanilla extract
- 2 cups (160 g) sweetened flaked coconut
- ½ cup (60 g) macadamia nuts, chopped
- Sliced bananas
- 1 (14 oz/397 g) can coconut milk (not lite)
- ½ cup (100 g) sugar
- 2 tbsps light corn syrup
- Pinch of salt
Instructions
- Coconut Toasting: Spread shredded coconut evenly on a baking sheet and roast in a 250°F oven, stirring occasionally until achieving a uniform golden color. Watch carefully to prevent burning.
- Batter Preparation: Blend dry ingredients in a large mixing bowl, creating a central well. Gradually incorporate melted butter, eggs, buttermilk, and vanilla extract. Whisk until smooth and free of lumps, integrating toasted coconut and chopped macadamia nuts into the mixture.
- Griddle Technique: Heat a heavy skillet or griddle over medium temperature. Verify readiness by sprinkling water droplets that should sizzle and evaporate instantly upon contact.
- Pancake Cooking: Pour batter onto the heated surface, forming circular shapes. Allow pancakes to develop bubbles and slightly matte edges before carefully flipping. Cook until both sides reach a delicate golden-brown hue.
- Coconut Syrup Creation: Combine coconut milk, sugar, and corn syrup in a saucepan. Whisk continuously while heating, simmering until the mixture transforms into a glossy, thickened syrup.
- Plating and Garnishing: Arrange pancakes artfully on serving plates. Top with sliced bananas, drizzle warm coconut syrup generously, sprinkle remaining chopped macadamia nuts, and dust with extra toasted coconut for an indulgent presentation.
Notes
- Prevent Coconut Burning: Toast coconut at low temperature (250°F) and stir frequently to achieve golden color without scorching, ensuring consistent and delicate flavor.
- Batter Consistency Matters: Whisk wet and dry ingredients until smooth and lump-free, creating tender pancakes with perfect texture and even cooking.
- Surface Temperature Check: Verify griddle heat by sprinkling water droplets that dance and evaporate quickly, guaranteeing ideal pancake-cooking conditions.
- Syrup Perfection Technique: Continuously whisk coconut syrup while simmering, removing from heat at precise moment to achieve glossy, rich consistency without burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg