Fluffy pancakes with macadamia nuts and white chocolate chips.
One word: Decadent. That’s what I was thinking while I devoured these moist, dense, incredibly delicious pancakes.
I have been craving a big fat white chocolate chip macadamia nut cookie. Like the ones from Cutlers. Have you ever been to Cutlers? It’s this incredible sandwich shop with the most fantastic cookies in the whole universe. (At least that’s how I feel at the moment, til I find another one that’s good enough to give me dreams of cookies)
But I talked myself out of the cookie at 7:30 am…. and swiftly talked myself into this slightly less guilty version.
Right. A pancake. Not exactly the healthiest breakfast… But the “less guilty” part was because I felt like I earned it. I worked myself into a crazy sweat at the gym this morning in a power tone class. So decadent pancakes were totally deserved.
I was dying to finish this shoot so I could get to the actual eating of subject. I almost didn’t make it. But thank goodness I did. Cause some of these shots are making my mouth water right this minute.
White Chocolate Chip Macadamia Pancakes
- 1 cup flour
- 1 tablespoon sugar
- 1 tablespoon vanilla pudding mix, dry
- 1 tablespoon baking powder
- pinch of salt
- 1 cup vanilla soy milk
- 1 1/2 tablespoons butter, softened
- 2 teaspoons vanilla
- 2 tablespoons white chocolate chips
- 2 tablespoons macadamia nuts, roughly chopped
- Preheat griddle or skillet to medium low heat. Combine milk, vanilla, and butter in a large bowl. Add flour, sugar, pudding mix, and baking powder. Stir in nuts and chocolate chips.
- Spoon batter onto griddle. Flip when bubbles appear on top of when edges look dry, then cook 1-2 minutes more, careful not to overcook. Top pancakes with maple syrup, butter, and extra chocolate chips.