Macadamia nuts and pineapples make this pancake recipe a treat! Inspired by breakfasts in O’ahu you’ll love the texture of the nuts and the tang of the sourdough. Haven’t tried sourdough before? This easy to make sourdough starter yields a delicious pancake with a fluffiness and hint of tang that is delicious.
If you have your own starter on hand you can start the recipe now, otherwise you’ll want to plan for a three day fermenting process before having a useable starter for your pancakes.
Hawaiian Sourdough Pancakes
I’ve tried many variations of sourdough pancakes and this, by far, is my favorite!
Ingredients:
- 1 cup of your sourdough starter
- 1-1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 beaten egg
- 1 cup milk
- 1 tablespoon vegetable oil
- ¾ cup Macadamia nuts
- ½ cup dark chocolate chunks
Bring your sourdough starter to room temperature if it has been refrigerated. In a mixing bowl combine the dry ingredients: flour, sugar, baking powder, baking soda and salt. In a smaller bowl mix the starter, egg, milk and oil. Pour the liquid ingredients into the flour mixture and stir to combined but still a little lumpy. Let sit for about 5 minutes while you bring an oiled skillet or griddle up to medium heat. When the griddle is hot add the nuts and chocolate chunks to the batter with a spatula stirring only to combine.
Ladle the batter in ¼ cup increments onto the hot griddle leaving room for them to expand a little. Cook each pancake until they are golden brown on both sides – you can tell when the pancake is ready to be flipped when the batter is bubbly and the edges start to dry out.
Pineapple Pancake Compote
Having never been a fan of commercially produced pancake syrups I often make my own pancake topping alongside the griddle on the stovetop. This compote offers just enough moisture so the pancakes are not too dry in the mouth, but the sweetness does not overpower the other flavors of the pancakes.
Ingredients:
- 1 – 20 ounce can pineapple, chunks or crushed
- 1 tablespoon cornstarch
- 2 tablespoons cane sugar
In a small saucepan add the can of pineapple reserving a ¼ cup of the liquid. Mix the tablespoon of cornstarch with this reserved liquid and return it to the pineapple. Stirring often bring the pineapple up to a low boil, stir in the sugar until well dissolved. When the mixture is starting to congeal, resembling a soft pudding it is ready to serve.
Spoon the hot compote over the pancakes and your breakfast is served!
Variations for the Recipe
Other Hawaiian fruits that would lend themselves to this pancake breakfast include:
- Guava – often found in supermarkets as a thick juice, Guava juice can be thickened in a saucepan using the same method as a above and poured over the pancakes like a syrup.
- Mango – look for organic mangos as some people have allergic reactions to the pesticides sprayed on this fruit.
- Coconut – many people have tried to reproduce the coconut pancake syrup sold in places like the ABC stores found in Waikiki.
Amy Kreydin - Amy Kreydin, NBCRT, CCAP, BD is a Board Certified Reflexologist and Clinical Aromatherapist.
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