Follow by Email

Search This Blog

Sunday, September 13, 2015

Homemade Hawaiian Macademia Nuts Pancake with Homemade Coconut Pineapple Syrup

We were in Maui, Hawaii last year and stayed at Napili Bay resort.  Right on the edge of Napili Bay is a restaurant "Gazebo" that’s famous for it’s outstanding breakfast and breathtaking views. It is open only till 2 pm and daily long line of patrons out the door is proof that it’s well worth the wait.   We did not have time to waste standing there waiting for a meal in this long line as we were there for only few days  and had many things to do on our first trip to this wonderful land. 
On our last day our son just picked up these Macadamia nut pancakes with coconut syrup to go and they were out of this world.
Since then I have been craving for this and finally decided to make these with wheat pastry flour at home. First I made the home made  coconut pineapple syrup and then the pancake. I am sure I will make them few more times with some modifications as I do have some syrup still remaining in my fridge. This time I just  made plain pancakes with macadamia nut but you can add banana and white chocolate to it for additional flavors. 

Ingredients for Coconut Syrup
  • 1 cup pineapple juice
  • 1/2 cup sweetened coconut flakes
  • 1 can coconut milk
  • 2 cups agave syrup
  • 1/2 can condensed milk
  • 2  tablespoons arrowroot (or cornstarch)
  • 1 teaspoon vanilla extract
  • 1 teaspoon of mixed fruit essence or coconut extract.

    Method to make Coconut syrup 
  • In a microwave safe bowl mix coconut flake and pineapple juice and cook in microwave for 10 min.
  • Strain all the coconut flake out. I made two kinds of syrup one with coconut flakes and one without the flakes as some people don't like the chewy flake, however I don't mind the coconut flakes

  • In a sauce pan add coconut milk and condensed milk to this cooked coconut pineapple juice. 
  • Cook on medium- low heat on stove and continue to stir constantly.
  • Add agave syrup.  Cook until comes to a boil
  • Mix arrowroot in little cold water in a bowl, mix well to take all the lumps out.

  • Turn heat to low and add arrowroot or cornstarch stirring until the syrup begins to thicken (3-5 minutes). 
  • Turn off heat and add extracts.
  • I then divided the syrup in two part, to one part I added the strained coconut flakes and other I left it plain.
  •  Transfer the syrups in a jar or bottle, you can keep it in fridge for few weeks.
  • Syrups are ready to be served over the pancakes.
  • This recipe yields 4 cups of syrup. So divided in two parts one with coconut flakes and one without.

Ingredients for Pancakes
    • 1 12 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 12 teaspoon baking soda
  • 14 teaspoon nutmeg
  • 14 teaspoon salt
  • 2 tablespoons softened unsalted butter
  • 3 eggs 
  • 1 cups sour cream

  • 1 teaspoon vanilla extract 
  •  Fresh zest from 1 small tangerine or orange
  •  1 cup  macadamia nuts, coarsely chopped (use 3/4 cup in batter and save 1/4 cup to sprinkle on top)
  • 1/2 cup of  milk (you can add little more if you like the consistency of batter little diluted)


Method to make the Pancake batter and Pancakes:
  • Whisk the egges and butter.
  • Sift the flour and dry ingredients in a bowl.
  • Add the liquid ingredients to them and wisk until well blended.
  • Add the vanilla, zest, and nuts and mix in the mixer.
  • Add water if batter is too thick
  • Use butter on  a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side

  • Keep warm until served and serve with coconut syrup
  • Sprinkle remaining nuts on top and a dollop of whipped cream or cool whip *Or you may want to try following optional recipe for creamy topping which I did not have time to prepare this time.

Ingredients and Recipe for optional creamy topping: 
  • 1 package of cream cheese
  • 1 8 oz tub of cool whip
  • 6 oz of white chocolate chips
  • 1/4 cup or more of chopped macadamia nuts
  • 1 teaspoon of vanilla extract
  • Whisk  softened cream cheese, one 8 oz tub of cool whip with melted white chocolate chips. vanilla and  chopped macadamia nuts. 
  • Serve as topping on above pancakes.

Suggestions and Hints:
*May use plain Greek yogurt instead of sour cream or can use buttermilk.
*May mash one ripe banana or crush pineapple and mix in batter for these  flavor if  you like bananas and or pineapples.
* May add white chocolate chips in batter along with chopped nuts for white chocolate chip macadamia nut pancake, I wanted to just try the plain one just like the restaurant that is why I did not use any other flavors this time.

* You may  use white flour instead of wheat, just like the restaurant. or if  you do not want to make the batter from scratch you may use any pancake mix of your choice and may add macadamia nut and other ingredients to make it a quick semi homemade version these pancakes
*  Keep unused syrup in the refrigerator and heat in the microwave or in a saucepan for reuse.
* You may omit the condensed milk in pancake syrup and add 1/4  cup of sugar instead.
* For topping instead of plain cool whip, you may use optional recipe posted above for creamy topping.

All Photographs by Surekha  recipe adapted and modified by Surekha from recipes for syrup and pancakes from

No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...