Imagine waking up to the smell of fluffy pancakes with macadamia buttermilk and banana in the morning?
2 cups self raising flour
2 tablespoons vegetable oil
2 1/4 cup buttermilk
60 g sugar
1/3 cup toasted unsalted macadamias, finely chopped
1/2 cup mashed ripe banana
Unsalted butter for cooking
1/4 cup extra macadamias, roughly chopped to serve
maple syrup to serve
100g unsalted butter, whipped until fluffy
1/4 cup toasted unsalted macadamia nuts, finely chopped
1 Mix all the dry ingredients together. In a separate bowl beat the eggs. Add oil.
2 Add one cup buttermilk to the egg mixture. Mix well. Pour egg mixture into the dry ingredients mix. Mix into a thick batter. Add the remaining buttermilk mix, banana and macadamias. Mix gently. Add more buttermilk if the batter is too thick.
3 Pour 1/4 cup batter into a medium sized oiled pan. Pour more if you want to make bigger pancakes. Turn when bubbles appear on the top of the pancake. Cook until golden. Keep warm in oven. Repeat process with remaining batter.
5 To make butter, fold macadamia nuts through whipped butter until well combined.
6 Serve pancakes with macadamia butter, sprinkle with extra chopped macadamia nuts and drizzle with maple syrup.
The Carousel thanks Australian Macadamias for this recipe