When we went to Longhi's in Lahaina, we fell in love with their coconut, macademia nut banana pancakes. We went there several mornings and the cute waiter finally came back from the kitchen and gave us the chef's recipe (shhhh). Thus, this is a restaurant sized recipe. I split it in 1/4ths for the family.
ingredients:
16 Cups all purpose flour
3 Tbsp baking soda
4 Tbsp baking powder
1 Tbsp salt
4 Tbsp sugar
4 1/3 qt. buttermilk
16 eggs
2 1/4 Cups melted butter
Sift dry ingredients 3 times, to insure even dispersion of sodium. Combine wet ingredients, and then cobine with dry. Mix well, but batter should stil be slightly lumpy.
3 Tbsp baking soda
4 Tbsp baking powder
1 Tbsp salt
4 Tbsp sugar
4 1/3 qt. buttermilk
16 eggs
2 1/4 Cups melted butter
Sift dry ingredients 3 times, to insure even dispersion of sodium. Combine wet ingredients, and then cobine with dry. Mix well, but batter should stil be slightly lumpy.
Let the batter sit for a couple of hours or overnight. Add a handful of carmelized macademia nuts (see recipe above) into the batter. Cook in buttered pan.
The best part of this pancake is what they put on top of it.
Slice a banana and lay slices over top and sprinkle carmelized macademia nuts over the top.
Serve with coconut syrup (or regular syrup, that was Rex's choice).
YUMMIE!!!
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