These tall, nutty pancakes are hit with a touch of coconut and drizzled with a fruity raspberry maple syrup and a few white chocolate shavings. An elegant breakfast plate.
By Cheyanne Holzworth
These are ‘fancy pants’ pancakes… well as fancy as a circle of griddled batter can be. They are dense and decadent, yet light and fluffy; nutty, a smidgen of coconut, slightly sweet and seriously satisfying. And, that is just the pancake!
Let’s quickly talk about the toppings, shall we. These delightful pancakes are topped with a radical raspberry maple syrup. With a touch of honey, this syrup is sticky, sweet, seasonally fresh, chunky, fruit-tastic and easy-peasy to whip together.
But, ALL that macadamia-nutty, raspberry-licious, seriously scrumptiousness is made Even.Better.
White. Chocolate. Shavings. Woot-Woot! Uhh huh- now I know you hear me!
- 10 Oz. All Purpose Flour (about 2 heaping cups)
- 1 TBS Granulated Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- ¼ Cup Coconut Flakes
- ¾ Cup Macadamia Nuts, finely chopped*
- 2 Large Eggs, separated
- ¼ tsp Cream of Tartar (optional)
- 1 ½ Cups Buttermilk
- 1 Cup Sour Cream*
- 4 TBS Unsalted Butter, melted – plus more for cooking and topping
- 1 tsp Vanilla Extract
- 1 ½ heaping Cups Fresh Raspberries* (about 7 ½ Oz.)
- 1 Cup Pure Maple Syrup
- 1 TBS Honey
- Block (or bar) White Chocolate – shaved
- Fresh Raspberries
- Butter, to taste
- Confectioner’s Sugar, for dusting
- For the Raspberry Syrup: In a small saucepan, over medium heat, bring the maple syrup, honey and a pinch of salt to a boil. Cook until reduced by half, about 5-8 minutes, stirring occasionally. Reduce heat to simmer and add the raspberries. Simmer until the raspberries are softened, 3-5 minutes. Remove from heat and set aside and let the raspberries steep for 20-25 minutes.
- For the Pancake Batter: In a large sized bowl combine all the dry ingredients: the flour through the macadamia nuts. Whisk until well combined. Set aside.
- In a medium sized bowl add egg whites and cream of tartar. Whisk/beat until stiff peaks form.
- In a separate large bowl whisk the egg yolks, buttermilk, and sour cream together until well combined. While whisking, slowly drizzle in the melted butter.
- Using a rubber spatula carefully fold the whipped egg whites into the buttermilk mixture. Continue to fold until JUST combined.
- Add the wet buttermilk mixture to the dry mixture and fold again until JUST combined, being sure not to over incorporate. The mixture should be lumpy!
- Preheat oven to 250 degrees. Line a sheet pan with a wire rack insert.
- Cook the Pancakes: Heat a large heavy bottomed nonstick skillet or griddle over medium heat. Allow skillet to preheat for 5 minutes. Add a small pad of butter or a small drizzle of oil to the pan. Use a paper towel to whip and spread butter until there is none visible to the eye.
- Using a ¼ cup ice cream scoop or dry measure, scoop pancake batter and add it to the pan, up to 4 pancakes at a time, making sure not to overcrowd the pan. Cook until bubbles start to form on the top and the bottom of the pancakes are golden brown, about 2-3 minutes. Carefully flip pancakes over and continue to cook on the second side until pancakes are golden brown and fully cooked through, an additional 2 minutes. Transfer to wire rack and keep warm in the oven as you repeat with the remaining pancakes.
- Serve warm topped with raspberry syrup and garnish with shaved white chocolate.
*Can Substitute sour cream for additional, equal amount, of buttermilk
*Can substitute fresh raspberries for frozen, defrosted raspberries