Sourdough-Macadamia Nut Pancakes

Mrs.Dr.Fork

Palisade, Seattle

subheading: Seven Cups of Starter:

1 packet of yeast

½ cup buttermilk

3 cups warm water

½ tablespoon sugar

4 cups flour

½ cup unbleached flour

subheading: Batter:

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons kosher salt

¼ cup canola oil

¼ cup melted butter

6 tablespoons sugar

2 eggs

1 cup buttermilk

1 tablespoon banana extract

1 pound firm, thinly sliced bananas

chopped macadamia nuts

subheading: Pineapple Butter:

8 ounces unsalted butter

2 ounces fresh pineapple chopped into half inch pieces

3 tablespoons unsweetened pineapple juice, warmed

2 tablespoons pine-apple-apricot preserves

subheading: Rum Maple Syrup:

1½ teaspoons of Meyers dark rum

⅛ teaspoon of rum extract

subheading: For the butter:

Put butter in a stand mixer and whip on low speed with a paddle attachment until light and fluffy. In a food processor, purée the fresh pineapple, fruit and preserves. add and blend pineapple purée in whipped butter and continue to whip for 3 to 4 minutes.

subheading: For the syrup:

Stir both ingredients together and set aside

subheading: For the starter & pancakes:

Mix all ingredients for the starter and let it work overnight at room temperature

Combine first 8 ingredients (through buttermilk) with starter, without overmixing. Then fold in banana extract and bananas.

Ladle 1½ fluid ounces of pancake mix onto a seasoned griddle. Sprinkle nuts on the top of each pancake. Cook until underside is browned and bubble holes appear on top. Turn over and briefly cook the other side. Transfer to a warm place and serve with a dollop of pineapple butter, heated rum syrup, and assorted fruit.

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