Ingredients
- 3 eggs
- 1/2 coco lopez
- 475 ml buttermilk
- 450 gr maple syrup
- 375 gr flour
- 250 gr pineapple (fresh)
- 75 gr sugar
- 65 gr macadamia nuts (toasted)
- 55 gr melted butter
- 60 ml vegetable oil
- 40 gr coconut (toasted)
- 14 gr baking powder
- 7 gr baking soda
- 4 gr 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.