Fluffy Hawaiian Pancakes overflowing with macadamia nuts, drizzled with a homemade raspberry maple syrup and garnished with shaved white chocolate. These Macadamia Nut Pancakes are what Sunday brunch is all about!
For the Raspberry Syrup (optional): In a small saucepan, over medium heat, bring the maple syrup, honey and a pinch of salt to a boil. Cook until reduced by half, about 5-8 minutes, stirring occasionally. Reduce heat to simmer and add the raspberries. Simmer until the raspberries are softened, 3-5 minutes. Remove from heat and set aside and let the raspberries steep for 20-25 minutes.
Start the Pancake Batter - mix dry ingredients: In a large mixing bowl combine all the dry ingredients for the pancakes - the flour, sugar, baking powder, baking soda, salt, coconut flakes, and macadamia nuts. Use a whisk and stir until the dry ingredients are well combined. Make a well in the center of the ingredients and then set the bowl aside.
Mix Wet Ingredients: In a separate large bowl, whisk the egg yolks with the buttermilk and sour cream. Whisk until everything is well combined. Then, while whisking constantly, slowly drizzle in the melted butter. Set the wet ingredients aside.
Beat Egg Whites: To a medium bowl, add the egg whites and the cream of tartar. Use a whisk to beat the egg whites until stiff peaks form. Set aside.
Fold egg whites into buttermilk: Using a rubber spatula carefully fold the whipped egg whites into the buttermilk mixture. And continue to fold until everything JUST combined.
Add the wet ingredients to the dry: Pour the buttermilk mixture into the well in dry ingredients. Use a rubber spatula to fold the pancake batter again until it is JUST combined, being sure not to over incorporate. The mixture should be resemble a thick batter with a few lumps.
Preheat oven to 250 degrees. Line a sheet pan with a wire rack insert.(Tip: This is optional; however a warm oven is perfect for keeping your pancakes warm!)
Heat Pan or Griddle: Heat a large heavy bottomed nonstick skillet or large griddle pan over medium heat. Allow skillet to preheat for 5 minutes. Grease the pan using a small pad of butter, olive oil or cooking spray. Then use a paper towel to wipe and spread the grease all around the pan until there is none visible to the eye.
Scoop Pancakes in Batches: Using a ¼ cup ice cream scoop or dry measure, scoop the macadamia nut pancake batter and add it to the hot pan - scooping up to 4 pancakes at a time as to not overcrowd the pan. Cook: Cook the pancakes until bubbles start to form on the top and the bottom of the pancakes are golden brown, about 2-3 minutes. Carefully flip pancakes over and continue to cook on the second side until the pancakes are golden brown and fully cooked through, an additional 2 minutes. Keep Warm: Transfer to the wire rack and transfer the sheet pan to the oven to keep the pancakes warm as you repeat scooping and cooking the remaining pancake batter.
Serve: Top the Hawaiian Macadamia Nut Pancakes with a pat of butter and raspberry syrup, maple syrup, or pancake syrup. Garnish with shaved chocolate and serve warm. Enjoy!
Notes
Nuts: To easily chop macadamia nuts, place them in a resealable bag, use the flat side of a mallet and gently pound until finely chopped.
Sour Cream: You can substitute sour cream for an equal amount of buttermilk
Raspberries: You can substitute fresh raspberries for frozen, defrosted raspberries
Yield: 16-18 pancakes
Nutritional information is an estimate based upon 8 servings (2 large pancakes per serving). Exact information will depend upon the brands of ingredients and precise measurements used.