Coco Nut Macadamia Pancakes

-MARY WILSON BWVB02B 3 c Flour

1/2 tb Salt

6 tb Sugar

1/2 tb Baking soda

1 tb Baking powder

1 pt Buttermilk

3 Eggs; beaten

4 tb Melted butter

1/2 pt Coco-Lopez (see note)

1/2 c Toasted coconut; shredded

1/2 c Toasted macadamia nuts;

- chopped 4 tb Vegetable oil

1 c Fresh pineapple; diced

12 oz Maple syrup

Sift the flour, salt, sugar, baking soda and baking powder into a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, melted butter and Coco-Lopez. Add wet ingredients to dry. Stir with a spoon to combine; batter will be slightly lumpy. Stir in coconut and macadamia nuts. Brush griddle with oil, and heat to 400 degrees. Drop batter onto griddle using a 4-ounce ladle. Cook about 3 minutes, until done on both sides. Serve garnish with pineapple, maple syrup, and butter. Note: Coco-Lopez is condensed coconut liquid available in liquor section of many markets. From Chef Brian Florida, Snowbird Ski Resort, Utah. Source: San Diego Union Tribune, Nov 3, 1994.
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