Recipe by TommyGato
The Gazebo Restaurant on Maui is known for their macadamia nut pancakes and I've tried to copy them to the delight of my friends here on the mainland. I think they're just as good without the nuts and that the real secret is serving them with coconut syrup and a dollop of coconut flavored whipped cream. The pancakes are based on Kittencal's Banana Buttermilk Pancakes with some alterations. If you like cream in your coffee, be sure to try a cup with coconut whipped cream on top!
Top Review by Sydney Mike
I cut this recipe back to just 1/3 of the original since it was a trial run for a breakfast I'm planning for company later in the month! Success, success, as these are VERY, VERY TASTY PANCAKES & well worth making these special 'cakes again! I included the nuts (both in the batter & as garnish) & used orange zest. Also picked up recipe #43675 from anothe Zaar chef & used it here! Thanks for a great keeper! [Tagged, made & reviewed in New Kids on the Block]
For the Pancakes
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 ripe medium banana
- 2 tablespoons butter, softened
- 3 eggs
- 1⁄4 cup cream of coconut
- 1 1⁄2 cups buttermilk
- 1 teaspoon vanilla
- 1 teaspoon zest tangerines or 1 teaspoon orange
- 2⁄3 cup macadamia nuts, coarsely chopped (optional)
- 1 cup whipping cream (for the topping)
- 1⁄3 cup cream of coconut (for the topping)
- 2 tablespoons finely chopped macadamia nuts (optional for garnish)
Directions See How It's Made
- Peel and mash the banana with a fork and mix in the butter.
- Wisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, wisking until well blended.
- Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and wisk until well blended.
- Add the vanilla, zest, and nuts if desired and mix evenly.
- Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side.
- Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.
- For the Coconut Whipped Cream:.
- Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often. Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.