Aloha, Marty’s readers! it’s me Catherine, here to fill you up with leakage while our favorite penguin fan is away. He is in Hawaii,
napping under a straw hat at balmy sea’s edge Twittering.
So fill you up I will. I know that if I ever started talking about
crack cocaine food pr0n and recipes on my own blog, I’d end up never talking about anything else, so I’ll spill that while I’m over here. I’m a junkie. I am a hopeless collector of fabulous recipes and luscious, mind-altering food photography. I have always been a lover of really good photography of all kinds, but ever since getting my first enticing issue of Cooking Light back in the 80s, I’ve had a special place in my heart for food pr0n. So! Without (much) further ado, a little Hawaiian breakfast.
Marty raved about Macadamia Nut pancakes yesterday, so let’s do that. Now he (and we all) have a way to recreate the Island breakfast experience in our own little non-exotic mainland hovels.
Macadamia Nut Pancakes with Coconut Syrup
Adapted from i.nconspicuo.s and CDKitchen. With many thanks to both sites.
A whole bunch of roasted macadamia nuts ( roughly and more or less uniformly chopped)
1 teaspoon vanilla extract
2 large eggs
3 tablespoons melted butter
1 1/2 cups buttermilk
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 1/2 teaspoons baking powder
3 tablespoons sugar
1 1/2 cups all-purpose flour
1) In a mixing bowl, combine the dry ingredients, including sugar.
2) In a separate bowl, combine the buttermilk, butter, eggs, and vanilla extract. Whisk well.
3) Make a well in the flour mixture with a Cup measure, and pour the buttermilk mixture into it, stirring with a whisk till combined. The batter will be a little lumpy; that’s okay.
4) Heat a pan or griddle over medium heat, and pour just a wee bit of oil in there (coconut, if you have that, by all means) Swirl that around.
5) Pour a 1/4 cup of batter per pancake onto your pan or griddle.
6) Sprinkle a tablespoon of the chopped macadamia nuts onto each pancake.
7) Watch fairly intently: once the sides of the pancakes begin to set and bubbles form across the top of the pancake, give ‘em a flip.
8 ) Cook for another minute and spatula those flap jacks onto a warm serving plate, maybe something with a lid, so you can serve them hot to everyone at once.
In a sensual sort an Island-morning way, pour some lovely Coconut Syrup over each serving and top with lots of chopped Macadamias! Alternatively, and particularly if you’re enjoying brunch, it might be fun to spread a heaping teaspoon or so of Nutella on one of these babies and garnish with a little fresh whipped cream. But that’s only if you’re really watching your weight.
1 can of cream of coconut
1 tablespoon + 1 teaspoon of fresh butter, softened
1/4 teaspoon coconut extract (optional)
1 scant tablespoon lime juice
1/8 teaspoon salt
Warm the cream of coconut in a saucepan on low heat till heated through, stirring occasionally. Add butter and continue stirring until it’s melted. If you adore coconut flavor as much as I do, Add coconut extract. Sprinkle in lime juice and salt. Take the pan off the heat and continue stirring for another minute. Pour into a gorgeous warmed decanter or gravy boat, and enjoy.
Thank you guys so much for reading. It’s an honor to be a guest here at Marty’s blog and my offerings are humbly given. He’ll be back soon! In the meantime, I’ll see you guys again on Thursday 🙂
I hope you’re having fun in Paradise, Marty!