Add homegrown ingredients like Australia’s delectable native nut, the macadamia, to a delightful dining for a velvety-soft crunch and deliciously creamy, buttery flavour perfect in both sweet and savoury dishes.
2 cups self raising flour
2 tablespoons vegetable oil
2 1/4 cup buttermilk
60 g sugar
1/3 cup toasted unsalted macadamias, finely chopped
1/2 cup mashed ripe banana
Unsalted butter for cooking
1/4 cup extra macadamias, roughly chopped to serve
maple syrup to serve
100g unsalted butter, whipped until fluffy
1/4 cup toasted unsalted macadamia nuts, finely chopped
Mix all the dry ingredients together. In a separate bowl beat the eggs and add oil. Add one cup buttermilk to the egg mixture and mix well. Pour egg mixture into the dry ingredients mix and mix into a thick batter, add the remaining buttermilk mix, banana and macadamias and incorporate gently. Add more buttermilk if the batter is too thick.
Pour 1/4 cup batter (or more for larger pancakes) into a medium sized oiled pan. Turn when bubbles appear on the top of the pancake and cook until golden. Keep warn in oven and repeat process with remaining batter.
To make butter, fold macadamia nuts through whipped butter until well combined.
Serve pancakes with macadamia butter, sprinkle with extra chopped macadamia nuts and drizzle with maple syrup.