Fluffy Buttermilk Pancakes with Banana Butter and Candied Macadamias
Servings 8
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Batter Resting 10 minutesmins
Total Time 40 minutesmins
Ingredients
For The Fluffiest Pancakes
270gramsall-purpose flour2¼ cups
100gramssugar½ cup
2tspbaking powder
1tspbaking soda
½tspsalt
2eggs
1½Cupsbuttermilk1 ½Cup Milk + 1½Tablespoon lemon juice or vinegar (Let it sit for 5 to 10 minutes)
76gramsbutter melted cooled⅓ cup
2tspvanilla extract
For the Banana Butter
½ripe banana
57gramsbutter¼ cup
50gramsbrown sugar¼ cup
¼tspcinnamon powder
¼tspcardamom powder
1tspvanilla
½cup whipping cream
For The Candied Macadamia Nuts
140gramsmacadamia nuts1 full cup
200gramssugar½ cup
3tbspwater
Instructions
To Make The Fluffiest Pancakes
In a large bowl mix your dry ingredients together: Flour + Sugar + Baking Powder + Baking Soda + Salt.
With a whisk add the buttermilk, eggs, and vanilla. Mix until incorporated without over mixing.
Mix in your melted cooled butter, and give it one last mix. The batter should be thick however if you find it is too thick add 1 tablespoon of milk or buttermilk.
Let your batter sit for 10 minutes.
Heat a nonstick frying pan over medium heat and brush it with some butter. When the pan is hot but not too hot, pour in ¼ cup of your pancake batter. When bubbles appear all over the surface, using a spatula, flip your pancake. Cook for another 15-20 seconds until golden.
Repeat with the rest of your batter.
For the Candied Macadamia Nuts
In a wide pan with a heavy bottom, add macadamia nuts, water, and sugar. Give it a mix and place on your stovetop on medium heat.
Stir continuously until the liquid begins to crystallize and the nuts start to look sandy.
Lower the heat and keep stirring. The sugar will start to melt and caramelize. Keep stirring to coat the nuts. When all sugar has melted and the nuts have caramelized remove from the heat and dump onto some parchment paper. Try and separate them as best you can with the spatula. Allow to cool.
Chop the nuts into bite-size pieces.
Banana Butter
Puree the banana and brown sugar until they form a smooth paste.
Add in cinnamon, cardamom, and vanilla. Puree.
Add the softened butter and puree. Place in a medium-sized bowl.
In a separate bowl whip the cream to stiff peaks.
Fold the whipped cream and the banana/butter mixture with a spatula. Refrigerate until ready to serve.
Notes
To keep your pancakes warm while you continue cooking, preheat your oven to 100°C. Place a cooling rack onto a baking sheet. Place your cooked pancakes on top of the cooling rack and place the baking sheet into the oven. When you are done, remove the pancakes from the oven, and serve them warm all together