Serving Size: 8 medium pancakes
0:00 Macadamia Nut Sauce
2:11 Pancakes
4:21 Plating
=== Macadamia Nut Sauce Ingredients ====
– 1/8 Cup (10 Whole) Macadamia nuts
– 1 Cup (8 fl oz/237 ml) Melted Vanilla or Vanilla Bean Ice Cream (Note: I scooped about 2 cups of ice cream into a measuring cup, but once melted, it's really about 1 cup of ice cream.)
– ½ Cup (4 fl oz/118.5 ml) Heavy Whipping cream
– 1 tsp Vanilla Extract
– 2 tsp Lemon juice
=== Macadamia Nut Sauce Directions ====
1. place the nuts into a food processer and pulse or blend until finely chopped. You can also place them in a plastic bag and pound it with a rolling pin or chop up finely with a knife.
2. Pan fry the finely crushed nuts on low/med heat until golden. Set aside until later.
3. Place Vanilla Ice Cream in a bowl and mix until fully melted.
=== Pancake Ingredients ====
– 2 Cups (8.5 oz/240g) All-Purpose Flour
– 2 tsp baking Powder
– 1 tsp Baking Soda
– ½ tsp Salt
– 2 Tbsp Granulated Sugar
– 2 Cups (16 fl oz/473.18ml) Buttermilk
– 2 large Eggs slightly beaten
– 1 tsp Vanilla Extract
=== Pancake Directions ====
3. Let pancake batter rest for 10 minutes.
4. Heat a large skillet or griddle over medium-high heat.
5. Spray with non-stick cooking spray or brush with butter or oil.
7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
8. Remove the Macadamia Nut Sauce from the fridge.
ENJOY!!
▬▬▬▬▬ FOOTNOTES ▬▬▬▬▬
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