Pancakes with Macadamia Nut Butter

I found this recipe at allears.net where they have a lot of WDW park recipes saved. These sweet little pancakes really complement the macadamia nut butter. It’s a really simple dish, and adding the little extra really changes up your ordinary pancakes.

This recipe can be found at Kona Cafe in the Polynesian Resort.

TIP: Take out a stick of butter before you begin. This way it will be soft enough for the mixture by the time you’re done cooking the pancakes.

Start by sifting the flour into a large mixing bowl. I usually sift the flour and baking powder together to make sure they mix thoroughly. Add the brown sugar and a pinch of salt to the flour mixture. It does seem like a lot of brown sugar, but the pancakes really don’t end up being overly sweet. It isn’t until you add the macadamia butter that the sweetness comes in.

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Now add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and beat until smooth. You can use an electric mixture but I just used a sturdy whisk. My batter, at first, was very runny, I think it’s because I used extra-large eggs (which was all I had at home) and it added too much liquid. If that happens, just add more flour until it’s a better consistency.

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Make sure to get the pan hot. I dropped a little butter into the pan to create a good crust on the outside of the pancakes. Because of the brown sugar, the pancakes have a moister middle, almost gooey, so having that harder crust on the outside is necessary or they would be too soft.

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Make little silver dollar sized pancakes. Again you don’t want the middle to get dry and lose that moist center, so the smaller size is better. Once tiny bubbles begin to surface on the top of the pancakes, it’s time to flip them. Each time you add more batter to the pan, make sure to add a little more butter to the pan to keep them from sticking and make that crust on the outside.

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As you can see, this recipe makes for a good amount of pancakes. I got about 18 silver-dollar sized pancakes. When they come off the pan, have a wire rake set upside down on top of a baking sheet to keep the bottom of the pancake from touching anything. It will get soggy if the hot pancake sits on a plate or any surface.

Now that the pancakes are all done, it’s time to make the macadamia nut butter spread. This is really easy. Just quickly toast some macadamia nuts in a saucepan and roughly chop them. I chopped most of them up fine so it would be easier to eat, but I kept a few larger chunks so you could see what was in the butter. Mix the nuts with the softened butter and honey and serve on top of the warm pancakes.

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You can make the butter ahead of time and keep it out while you cook the pancakes so that the butter mixture is soft.

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Now all you have to do is grab a nice cup of coffee and enjoy a quick trip to Polynesia.

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Ingredients:

Pancakes:

1-1/4 cups brown sugar

3 teaspoons baking powder

1/4 teaspoon salt

2-1/4 cups all-purpose flour

1-1/2 cups milk

3 eggs

6 tablespoons vegetable oil

1 teaspoon vanilla extract

Method

Sift flour into medium bowl.  Add brown sugar, baking powder, and salt into medium bowl.

Add eggs, milk, vegetable oil, vanilla extract and beat until smooth.

If using an electric skillet pre-heat to 350 F; pre-heat griddle or skillet on medium until a few drops of water dance on the surface.

For each pancake pour 1/4-cup batter onto skillet and cook on first side until bubbles form and sides look dry, flip over and cook until golden brown

Top with your favorite syrup or macadamia nut butter (below).

Macadamia Nut Butter

One stick butter (at room temperature)

1/4 cup toasted Macadamia nuts

1/4 cup honey

Method:

Combine butter, honey, and toasted Macadamias.

Use a spoonful to top pancakes.

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