Macadamia Pancakes with Coconut Syrup

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus more for the griddle
• 1 cup macadamia nuts, toasted and chopped
• 1 can (13.5 ounces) full-fat coconut milk
• 3/4 cup granulated sugar, for the syrup
• 1 tablespoon cornstarch
• 1/4 teaspoon fine salt, for the syrup

Before you cook

• Toast the macadamia nuts in a dry skillet over medium-low heat for four minutes, then chop them coarsely.
• Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
• Beat the buttermilk, eggs and melted butter together in a second bowl.
• Fold the wet mixture and two thirds of the nuts into the dry ingredients until just combined.

Steps

1. Whisk the coconut milk, sugar, cornstarch and salt together in a small saucepan off the heat until no lumps remain.
2. Set the pan over medium heat and cook, whisking constantly, until the syrup thickens and just comes to a simmer, about five minutes.
3. Pull the syrup off the heat and keep it warm.
4. Heat a griddle over medium heat and butter it.
5. Pour 1/3 cup of batter per pancake onto the griddle.
6. Cook until bubbles open on the surface and the edges set, about two minutes.
7. Flip the pancakes and cook for 90 seconds more.
8. Stack the pancakes on plates, pour the warm coconut syrup over them and finish with the reserved macadamias.