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Fluffy Buttermilk Pancakes with Banana Butter and Candied Macadamias

Servings 8
Prep Time 5 minutes
Cook Time 25 minutes
Batter Resting 10 minutes
Total Time 40 minutes

Ingredients

For The Fluffiest Pancakes

  • 270 grams all-purpose flour 2¼ cups
  • 100 grams sugar ½ cup
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • Cups buttermilk 1 ½Cup Milk + 1½Tablespoon lemon juice or vinegar (Let it sit for 5 to 10 minutes)
  • 76 grams butter melted cooled ⅓ cup
  • 2 tsp vanilla extract

For the Banana Butter

  • ½ ripe banana
  • 57 grams butter ¼ cup
  • 50 grams brown sugar ¼ cup
  • ¼ tsp cinnamon powder
  • ¼ tsp cardamom powder
  • 1 tsp vanilla
  • ½ cup whipping cream

For The Candied Macadamia Nuts

  • 140 grams macadamia nuts 1 full cup
  • 200 grams sugar ½ cup
  • 3 tbsp water

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
Course: Breakfast, Dessert