Macadamia nut pancakes

Make the mix (note: this makes twice what is called for below; halve if you just want a little)

You can make this just as the first step, or mix ahead in large batches (see below); it keeps as long as flour keeps fresh.

2 c all-purpose flour

3 Tbsp sugar

5 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Optional: crush a handful of macadamia nut and saute at low heat generously in butter until light golden brown. Later, you will drop nuts on grill and then batter on top, if you like sprinkle more on top of raw batter for the flip side.

Add liquids to make pancakes (serves 2 generously or 4 modestly)

1 c mix (above)

1 c buttermilk or yogurt or milk or combination (to taste)

1 egg (don't toss the shell yet!)

half shell-full of vegetable oil (*)

optional: add 2 or 3 Tbsp of coconut milk

(*) Crack egg in two, save one intact half shell, fill to brim with oil to measure.

This makes a very thick pancake batter which I like. 

If you want to thin by adding more liquid you can adjust easily to your taste.

Drop onto well oiled grill preheated to between 375 and 400 F.

Spread out batter to about 1/2 inch thickness. Flip when golden brown, both sides.

Serve with coconut syrup or maple syrup to taste.

To make a large batch of mix, here are quadrupled amounts:

8 c all-purpose flour

3/4 c sugar

7 Tbsp baking powder

2 tsp baking soda

2 tsp salt