2 cups unbleached all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1/3 cup sugar

Pinch of salt

1 teaspoon nutmeg, freshly grated

2 cups buttermilk

2 large eggs, lightly beaten

2 Tablespoons unsalted butter, melted

1 big handful sweetened shredded coconut

1 big handful macadamia nuts

Banana slices

Macadamia Nut Honey

In a large bowl mix together flour, baking powder, baking soda, sugar, salt, and nutmeg. Next, add buttermilk, eggs, butter, coconut, and macadamia nuts and stir until just combined. It’s okay if batter is a bit lumpy. Don’t overmix.

Heat your skillet or pan to medium-high heat and coat it with a bit of butter. If a drop of water dropped into the pan starts to dance, the skillet is hot enough.

Slowly pour about 2/3 cup of the batter onto the skillet. Place about 3 extra-thin slices of banana on top of the pancake batter as it is cooking. Wait until the pancake bottom is deep golden in color then flip with a spatula and cook the other side until golden and cooked through.

Top generously with Big Island Bees Macadamia nut honey and serve.

-from 101 Cookbooks, by Heidi Swanson