Copy Cat Kona Café Macadamia Nut Pancakes
Written by: Christine | May 7, 2022
Makes about 14 4 inch pancakes (this recipe works well halved)
What you need:
*A scoop and griddle make this a breeze
Ingredients
Pancakes:
- 2 cups of flour
- 2 TBSP brown sugar
- 2 tsp kosher salt
- 5 tsp baking powder (yes 5)
- 2 large eggs
- 2 1/2 cups of milk (we used whole)
- 1 tsp vanilla
- 6 TBSP melted butter
Macadamia butter:
- 8 TBSP unsalted butter
- 1/3 cup toasted chopped macadamia nuts
- 1/4 cup honey
- 1/2 tsp kosher salt
- Use a food processor or blender to chop the macadamia nuts into almost a paste.
- Add the butter and honey until it has emulsified into a smooth and light butter spread.
- Salt to taste and place in the fridge(*Note, this can be made the day ahead, it may even be better)
- Sift the flour, sugar, salt and BP into a large bowl.
- Whisk the eggs in a medium bowl, add the milk and vanilla and whisk until combined.
- Make a well in the dry ingredients and pour in the milk mixture. Stir gently.
- When this is just about combined, pour in the melted butter. Stir until mostly combined but lumps are fine, we don't want to overmix (overmixing until everything is totally smooth is how you get tough pancakes).
- Using a scoop, drop about 1/4 cup of mix onto a warm griddle.
- When your pancaked start to have bubbles, check and flip. (about a minute)
- When the other side is golden, remove to a plate and keep warm in a warm oven on an oven safe plate.
- Stack 2-3 pancakes on a plate, top with warm syrup and put a small scoop of macadamia nut butter to serve.
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