Ingredients
- 3 eggs
- 1/2 coco lopez
- 1 pt buttermilk
- 12 oz maple syrup
- 3 c flour
- 1 c pineapple (fresh)
- 6 tb sugar
- 1/2 c macadamia nuts (toasted)
- 4 tb melted butter
- 4 tb vegetable oil
- 1/2 c coconut (toasted)
- 1 tb baking powder
- 1/2 tb baking soda
- 1/2 tb salt
Sift the flour, salt, sugar, baking soda and baking powder into a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, melted butter and Coco-Lopez. Add wet ingredients to dry. Stir with a spoon to combine; batter will be slightly lumpy. Stir in coconut and macadamia nuts. Brush griddle with oil, and heat to 400 degrees. Drop batter onto griddle using a 4-ounce ladle. Cook about 3 minutes, until done on both sides. Serve garnish with pineapple, maple syrup, and butter. Note: Coco-Lopez is condensed coconut liquid available in liquor section of many markets. From Chef Brian Florida, Snowbird Ski Resort, Utah.