Kenya Nut Company

Banana Macadamia Nut Pancakes with Orange Butter

  • Banana Macadamia Nut Pancakes with Orange Butter

    YIELD: Makes 15 (4-inch) pancakes
    ACTIVE TIME: 30 min
    TOTAL TIME: 30 min

    For orange butter
    1/2 stick (1/4 cup) unsalted butter, softened
    1/2 teaspoon finely grated fresh orange zest
    1 1/2 teaspoons fresh orange juice
    1/8 teaspoon salt
    For pancakes
    1 1/2 cups all-purpose flour
    3 tablespoons sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 cups well-shaken buttermilk
    3 tablespoons unsalted butter, melted
    2 large eggs
    1 teaspoon vanilla
    1 ripe large banana
    1/2 cup salted roasted Out Of Africa Macadamia nuts (2 1/2 oz), chopped
    Accompaniment: maple syrup


    Make orange butter:
    Stir together all orange butter ingredients in a small bowl until combined well.

    Make pancakes:
    Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)

    Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.