-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.
