Sarit Center: +254 794 404 974 | Thika: +254 722 204 263 | Nairobi: +254 722 201 353 | Mombasa: +254 722 204 263 knc.sales@kenyanut.com
Home
Products
Recipes
Tour
Cart
Contact
Easy

Macadamia Nut Pancakes

Fluffy pancakes with crunchy macadamia nuts

Prep Time 15 min
Cook Time 20 min
Servings 7
Total Time 35 min
Recipe by Admin User
Macadamia Nut Pancakes

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk (any kind works, but whole milk or buttermilk for extra fluffiness)
  • 1 large egg
  • 2 tablespoons unsalted butter,
  • melted (plus more for cooking)
  • ½ cup macadamia nuts, roughly chopped

Instructions

Equipment:

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Non-stick frying pan or griddle
  • Spatula

Instructions:

  1. Prepare the Dry Ingredients: In your large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure there are no lumps and everything is well combined. This is your "dry mix."

  2. Prepare the Wet Ingredients: In your medium mixing bowl, whisk together the milk, egg, and melted butter until smooth. This is your "wet mix."

  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. It's okay if there are still a few lumps in the batter – overmixing will make your pancakes tough, not fluffy!

  4. Fold in the Macadamia Nuts: Gently fold in the chopped macadamia nuts. Again, do not overmix.

  5. Heat Your Pan: Place your non-stick frying pan or griddle over medium heat. Let it heat up for a few minutes. You can test if it's ready by dropping a tiny bit of water on it – if it sizzles and evaporates quickly, it's good to go.

  6. Add Butter to the Pan: Lightly grease the hot pan with a small pat of butter. This helps with browning and prevents sticking.

  7. Cook the Pancakes: Pour about ¼ cup of batter for each pancake onto the hot pan. Don't overcrowd the pan; cook 2-3 at a time, depending on the size of your pan.

  8. Watch for Bubbles: Cook for 2-3 minutes on the first side, or until you see bubbles forming on the surface of the pancake and the edges look set and slightly dry.

  9. Flip and Finish: Carefully flip the pancakes with your spatula and cook for another 1-2 minutes on the second side, or until golden brown and cooked through.

  10. Keep Warm (Optional): As you cook the remaining batter, you can keep the cooked pancakes warm by placing them on a plate in a preheated oven set to its lowest temperature (around 100°C / 200°F).

  11. Serve: Serve your macadamia nut pancakes warm with your favorite toppings like maple syrup, fresh fruit, or a dollop of whipped cream.

 

Tips:

  • Don't Overmix! This is the golden rule for fluffy pancakes. Lumps are your friends here.
  • Medium Heat is Key: Too high, and your pancakes will burn on the outside and be raw in the middle. Too low, and they won't brown properly.
  • The First Pancake: Don't be discouraged if your first pancake doesn't look perfect. It's often a test run to get the pan temperature just right!
  • Storage: Leftover pancakes can be stored in an airtight container in the fridge for 2-3 days and reheated in a toaster or microwave.
Back to All Recipes