First, make the batter the night before. Whisk the
All-Purpose Flour (2 1/4 cups)
Granulated Sugar (3/4 cup)
Baking Powder (1 Tbsp)
Salt (1 pinch)
together in a large mixing bowl.
Then whisk the
Milk (1 1/4 cups)
Canned Crushed Pineapple (3/4 cup)
Vanilla Extract (1 tsp)
yolks together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together into a thick batter.
In a third bowl, whip up the egg whites with a hand mixer until they are like fluffy clouds and form stiff peaks. Fold the egg whites,
Macadamia Nuts (1 cup)
Unsweetened Shredded Coconut (1 cup)
into the rest of the batter.
In the morning, preheat the oven to 350 degrees F (180 degrees C), and also get out an electric griddle or large griddle pan.
Line a sheet pan with a silicone mat and spread the remaining
Unsweetened Shredded Coconut (1/2 cup)
out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden.
Preheat the electric griddle to 350 degrees F (180 degrees C) or the griddle pan over medium-high heat. Grease it with
Butter (to taste)
, then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden.
Serve them as you make them with a sprinkle of toasted coconut, extra chopped
Macadamia Nuts (1/2 cup)
Maple Syrup (to taste)
on top! Enjoy!