Saturday, December 7, 2013

white chocolate chip macadamia nut pancakes

If you haven't noticed, I've been on a pancake kick for a while. I've did those Lemon Poppy Seed Pancakes the other day... and the Carrot Cake Pancakes. And then lightening hit me! Well, maybe not lightening, but definitively inspiration. While munching on a white chocolate chip macadamia nut cookie, I thought to myself that this would make an excellent pancake. And that's what I've done here!
The whole thing starts out with a fairly basic pancake batter- with less sugar. The chocolate is sweet enough.
Here are the fixings... salted and roasted macadamia nuts and white chocolate. Believe it or not, my local grocery didn't have chips. What?! I know, really. But, the baking bar was just as good. Maybe even better.
Mix it all in and prepare your pan for this awesomeness.
Here's a key to these pancakes... you gotta make sure that they are nice and done on the bottom before you flip them. Once you start to move them around, there's no going back. They'll fall apart on yah. The big chunks of nuts and chocolate will make it break up, and that's no good.
Very nicccce. They don't need anything topping them... except maybe more white chocolate to melt all over the top and down the sides... yes.
White Chocolate Chip Macadamia Nut Pancakes
1 cup flour
1 1/2 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
3 Tablespoons vegetable oil
1 bar white melting chocolate, chopped
4 oz. roasted and salted macadamia nuts, chopped

In a large bowl, combine together flour, sugar, baking powder and salt. Whisk in egg, milk and vegetable oil. Stir in chopped white chocolate and chopped macadamia nuts. In a large greased saute pan over medium heat, pour in 1/4 cup of batter. When edges are curved and several bubbles have pushed through and popped, flip- about 1 minute of cook time. Cook an additional 30 seconds on the other side. Repeat until all batter is gone. Enjoy!