Happy Friday, y’all! So, I wrote this post yesterday. But, the extremely rude airline attendant man told me the Wi-Fi password was “pay”, as in cha-ching cha-ching, and my middle name is Cheap. So that wasn’t going to happen.
My second middle name is Sorry, because seriously, you guys, there is sooooooooooo (“o” to infinite!) many boxes to unpack. Therefore, I’m not going to re-write this post.
Forgive me? (<— Rhetorical question)
#BoxHell #BackHurts #KindaCranky
I am writing this blog post from the stark, yet bustling terminal of the Orlando International Airport. Off to my husband; our furry, four legged daughter, and our new home. I’ve got Carolina on my mind and my heart is heavy with butterflies. Anxiety and a touch of fear, but mostly excitement and anticipation.
I am also extremely tired. (<— Understatement of the year). I never knew it was possible for two people to accumulate SO.Much.Stuff!
As I sit here, watching all the planes ascend and descend off the tarmac, twitching with the jitters, and too firmly holding my Iced Skinny Vanilla Latte, I can’t help but think to myself, “We made the right decision!?…” It is one-fourth question and three-fourths statement.
I am also holding my breath…
Hoping that the people next to me (on both flights) aren’t talkers. Because baby (ME) needs sleep.
And, hoping that the plane has Wii fi, because baby needs Netflix. And baby needs to hit publish on this post. 
Anyhow, today I am going to share the very last thing I cooked, and photographed, in my Orlando kitchen (that still sounds weird). Back before I started to pack up our life. Before boxes and sleepless nights took over my life. Essentially, before my $h!t hit the fan.
Macadamia Nut Pancakes with Raspberry Maple Syrup and Shaved White Chocolate.
I chose to share these ‘cakers, because they are worthy of a celebration. They are ‘fancy pants’ pancakes… well as fancy as a circle of griddled batter can be. They are dense and decadent, yet light and fluffy; nutty, a smidge coconut-y, slightly sweet and seriously satisfying. And, that is just the pancake!
These outstanding, stacks of hunk-a-hunk-a nutty love are made even more seriously scrumptious with accoutrements.
Let’s quickly talk about those, shall we (before I board my second flight for the day). These delightful pancakes are topped with a radical raspberry maple syrup. With a touch of honey, this syrup is sticky, sweet, seasonally fresh, chunky, fruit-tastic and easy-peasy to whip together.
But, ALL that macadamia-nutty, raspberry-licious, seriously scrumptiousness is made Even.Better.
How?
White. Chocolate. Shavings. Woot-Woot! Uhh huh- now I know you hear me!
Well, US Airways is telling me I can board my plan. Joy. New chapter of my life, here I come…. Wish me luck, my friends.
Until next time, Cheers- to sparkly new beginnings. And these peeerrrr-tty pancakes.
-xoxo-
Cheyanne
5.0 from 6 reviews
Macadamia Nut Pancakes {with Raspberry Maple Syrup & White Chocolate Shavings}
Cook time: 30 mins
Total time: 45 mins
- Pancakes:
- 10 Oz. All Purpose Flour (about 2 heaping cups)
- 1 TBS Granulated Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- ¼ Cup Coconut Flakes
- ¾ Cup Macadamia Nuts, finely chopped*
- 2 Large Eggs, separated
- ¼ tsp Cream of Tartar (optional)
- 1 ½ Cups Buttermilk
- 1 Cup Sour Cream*
- 4 TBS Unsalted Butter, melted – plus more for cooking and topping
- 1 tsp Vanilla Extract
- Raspberry Syrup: (yield: 1 ½ heaping cups)
- 1 ½ heaping Cups Fresh Raspberries* (about 7 ½ Oz.)
- 1 Cup Pure Maple Syrup
- 1 TBS Honey
- Topping:
- Block (or bar) White Chocolate – shaved
- Fresh Raspberries
- Butter, to taste
- Confectioner’s Sugar, for dusting
- For the Raspberry Syrup: In a small saucepan, over medium heat, bring the maple syrup, honey and a pinch of salt to a boil. Cook until reduced by half, about 5-8 minutes, stirring occasionally. Reduce heat to simmer and add the raspberries. Simmer until the raspberries are softened, 3-5 minutes. Remove from heat and set aside and let the raspberries steep for 20-25 minutes.
- For the Pancake Batter: In a large sized bowl combine all the dry ingredients: the flour through the macadamia nuts. Whisk until well combined. Set aside.
- In a medium sized bowl add egg whites and cream of tartar. Whisk/beat until stiff peaks form.
- In a separate large bowl whisk the egg yolks, buttermilk, and sour cream together until well combined. While whisking, slowly drizzle in the melted butter.
- Using a rubber spatula carefully fold the whipped egg whites into the buttermilk mixture. Continue to fold until JUST combined.
- Add the wet buttermilk mixture to the dry mixture and fold again until JUST combined, being sure not to over incorporate. The mixture should be lumpy!
- Preheat oven to 250 degrees. Line a sheet pan with a wire rack insert.
- Cook the Pancakes: Heat a large heavy bottomed nonstick skillet or griddle over medium heat. Allow skillet to preheat for 5 minutes. Add a small pad of butter or a small drizzle of oil to the pan. Use a paper towel to whip and spread butter until there is none visible to the eye.
- Using a ¼ cup ice cream scoop or dry measure, scoop pancake batter and add it to the pan, up to 4 pancakes at a time, making sure not to overcrowd the pan. Cook until bubbles start to form on the top and the bottom of the pancakes are golden brown, about 2-3 minutes. Carefully flip pancakes over and continue to cook on the second side until pancakes are golden brown and fully cooked through, an additional 2 minutes. Transfer to wire rack and keep warm in the oven as you repeat with the remaining pancakes.
- Serve warm topped with raspberry syrup and garnish with shaved white chocolate.
*Yield: 16-16 pancakes
*To easily chop macadamia nuts, place them in a Ziploc bag, use the flat side of a mallet and gently pound until finely chopped.
*Can Substitute sour cream for additional, equal amount, of buttermilk
*Can substitute fresh raspberries for frozen, defrosted raspberries
3.2.2708
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