Hawaiian Pancake with Macadamia Nut Sauce Recipe

Name: Hawaiian Pancake with Macadamia Nut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 slices Your favorite pancakes; 1/2 tbsp Plain white flour; 1 tbsp Butter; 100 ml Milk; 1/2 tbsp Condensed milk; 80 ml Heavy cream; 1 tbsp Sugar; 1/2 tsp Vanilla essence; 1 tsp Lemon juice; 4 to 6 Macadamia nuts

Servings: persons

1
Use 2 to 3 macadamia nuts per serving.
2
Place the nuts into a plastic bag and pound with a rolling pin or chop up finely.
3
Make them as fine as possible.
4
Dry-roast the finely crushed nuts in a frying pan.
5
Set aside until later.
6
Whip all the marked ingredients togther (heavy cream, sugar, and vanilla essence) using a hand mixer or a whisk.
7
Add butter and flour into a small frying pan or a pot and heat well.
8
Add milk in small batches and stir well to prevent lumps.
9
When smooth, add 1/2 tablespoon of condensed milk or sugar.
10
Mix well, and turn the heat off.
11
Add the whipped mixture into the Step 5 mixture in 2 batches.
12
Add the lemon juice.
13
Turn the heat back on and stir as it gets warm.
14
Take care not to boil.
15
Just warm it up slightly.
16
Layer 2 to 3 pancakes per serving on each plate.
17
Pour the sauce from step 6 over the pancakes.
18
Top with the macadamia nuts, and it's all done.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 to 6 slices Your favorite pancakes, 1/2 tbsp Plain white flour, 1 tbsp Butter, 100 ml Milk, and more.

Yes, Hawaiian Pancake with Macadamia Nut Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hawaiian Pancake with Macadamia Nut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions