Coconut Macadamia Nut Pancakes

Absolutely oozing with the taste of the islands, these decadent pancakes are pretty much the equivalent of dessert in the morning. They're a favorite with Police Captain Walter Alaka'i, who probabably has them too often.

INGREDIENTS

1/3       cup Macadamia nuts, chopped

3          tablespoons butter

2          cups all purpose flour

2          tablespoons sugar

2          teaspoons baking powder

½         teaspoon baking soda

½         teaspoon salt

1          cup milk

1          cup coconut milk

3          tablespoons oil

1          egg

            Water for thinning

2/3       cup shredded coconut (sweetened), separated

            Sliced bananas or mango wedges for garnish

            Butter and syrup for serving

 

 

DIRECTIONS

1 Roughly chop Macadamia nuts, or run briefly on chop setting in a food processor. Set aside.

 

2 Heat a griddle or skillet to medium high and add enough butter to coat bottom. Keep the remainder of the butter handy to add to pan’s surface before each batch of pancakes.

 

3 Place flour, sugar, baking powder, baking soda and salt in a generously sized bowl. Mix to incorporate all ingredients.

 

4 Pour milk, coconut milk, oil and egg into a small bowl and whisk till well blended. Add liquid blend to dry mixture and stir until combined. If you prefer your batter thinner, add a little bit of water to reach desired consistency.

 

5 Add the Macadamia nuts and 1/3 cup shredded coconut, folding until fully incorporated.

 

6 Pour about a quarter cup of batter onto cooking surface. Cook until top of pancake is bubbly along edges. Lift edge slightly to check for brownness, then flip and cook other side for about a minute or until desired shade of brown.

 

 

SERVING SUGGESTIONS

Melty, unsalted butter and pure maple syrup (warmed, of course) are great toppings, but if you want to be particularly decadent, opt for warmed-up pure coconut syrup instead (it’s pretty sweet, so a little goes a long way). Sprinkle pancakes with reserved 1/3 cup shredded coconut, and add sliced bananas or mango wedges on top for another tropical layer.

MANGO ICED TEA

Cool and refreshing, this easy drink can become your favorite cocktail with the addition of a shot of rum or vodka. Not both, though: Self-discipline is everything.

INGREDIENTS:

2          quarts of cold water, divided

1          additional cup of water for mango puree

4-8       tea bags of your favorite black tea, depending on how strong you prefer your
tea (green or white tea may be used instead)

1 ½      cups fresh or frozen mango chunks

1-3       teaspoons honey or sugar, optional

            Ice

            Raspberries, pineapple wedges or strawberries for garnish

 

INSTRUCTIONS:

1] Place tea bags in teapot or pan. Boil 1 quart of water and pour over tea. Remove from heat and allow tea to brew for at least five minutes.

 

2] While tea is brewing, place mango and additional cup of water in blender and blend until smooth (if using fresh mango, first peel and slice fruit).

 

3] Strain teabags and remove from pan or teapot. If adding honey or sugar, add while water is still warm and stir to dissolve.

 

4] Pour reserved quart of cold water into serving pitcher. Add tea and stir to blend. Add mango puree and stir thoroughly.

 

5] Add desired amount of ice to tall glasses and pour tea over ice. Add raspberries, pineapple wedges or strawberries to glass for garnish.

CREAMY PINEAPPLE COLESLAW

​​​INGREDIENTS:

4 ½      cups finely shredded cabbage

½         cup shredded carrot

¼         cup finely chopped red or yellow bell pepper

2          tablespoons finely chopped Vidalia or other sweet onion

 

Drain ½

cup diced pineapple, drained (reserve 2 teaspoons of pineapple juice for dressing)

 

For dressing:

2/3       cup mayonnaise

2          teaspoons brown sugar

1          tablespoon apple cider vinegar

½         teaspoon salt

1/8       teaspoon freshly ground pepper

¼         teaspoon celery seed

 

INSTRUCTIONS:

1] Mix cabbage, carrot, bell pepper and onion in large bowl.

 

2] To prepare dressing: In separate bowl, combine mayonnaise, brown sugar, vinegar, salt, pepper, celery seed and reserved pineapple juice. Whisk until all ingredients are well blended.

 

3] Fold dressing into cabbage mixture and toss to coat. Add diced pineapple and fold gently to incorporate into coleslaw.

 

4] For best flavor, refrigerate coleslaw for at least four hours. Toss again before serving. 

This crunchy, colorful cole slaw with its tropical touches makes it the perfect side dish for seafood, a delicious topping for fish tacos, or the finishing touch on grilled chicken or fish tacos and fajitas.

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