-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. Source: San Diego Union Tribune, Nov 3, 1994. —–