Description
Hawaiian-inspired toasted coconut macadamia pancakes offer a tropical breakfast dream. Creamy macadamia nuts and golden coconut flakes create luxurious layers of island flavor you’ll savor with each delightful bite.
Ingredients
Scale
Pancake Ingredients (Main Components):
- 4 cups flour
- 3 eggs
- 3 cups buttermilk
- ½ cup butter, melted (plus extra for cooking)
- ½ cup sugar
Dry Seasonings and Leavening Agents:
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
Toppings and Syrup Components:
- 2 cups sweetened flaked coconut
- ½ cup macadamia nuts, chopped
- Sliced bananas
- 1 (14-ounce/397 grams) can coconut milk (not lite)
- ½ cup sugar
- 2 tablespoons light corn syrup
- Pinch of salt
Instructions
- Carefully distribute shredded coconut across a baking sheet, then transfer to an oven preheated to 250°F. Gently toast until achieving a warm golden hue, periodically stirring to ensure even coloration. Monitor closely to prevent scorching.
- In a spacious mixing vessel, combine dry ingredients with precision. Create a well in the center, then gradually incorporate wet components – melted butter, eggs, buttermilk, and vanilla extract. Whisk until achieving a smooth, lump-free consistency.
- Select a heavy-bottomed skillet or griddle, then warm over moderate heat. Test surface readiness by sprinkling water droplets; they should dance and evaporate quickly upon contact.
- Ladle batter onto the heated surface, creating circular formations. Immediately sprinkle toasted coconut across the pancake’s surface. Wait until small bubbles emerge and edges appear slightly matte.
- Carefully flip each pancake, allowing the opposite side to develop a delicate golden complexion. Reduce heat if browning occurs too rapidly to ensure thorough internal cooking.
- For the coconut syrup, combine coconut milk, sugar, and corn syrup in a saucepan. Whisk continuously while heating, allowing mixture to gently simmer and gradually thicken. Remove from heat once achieving a luxurious, glossy texture.
- Plate pancakes with artful presentation. Garnish with sliced bananas, drizzle warm coconut syrup, scatter chopped macadamia nuts, and dust with remaining toasted coconut for a decadent finishing touch.
Notes
- Toast coconut carefully to avoid burning, using oven or broiler method for perfect golden color and nutty flavor.
- Prepare batter by mixing dry ingredients first, then adding wet ingredients for smooth, lump-free pancake mixture.
- Use medium-low heat when cooking pancakes to ensure even cooking and prevent burning, creating fluffy texture.
- Sprinkle toasted coconut directly onto pancake batter while cooking for maximum flavor and delightful crunch.
- Create homemade coconut syrup by simmering coconut milk, sugar, and Karo syrup until thickened for rich, decadent topping.
- Garnish pancakes with fresh banana slices, extra toasted coconut, and crunchy macadamia nuts for restaurant-worthy presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 532
- Sugar: 27 g
- Sodium: 408 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 118 mg