Hawaiian Pancake with Macadamia Nut Sauce

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Enjoy some fluffy pancakes with a white sauce.

This macadamia nut sauce is on the lighter side, so it’s easy on your stomach.

Macadamia Nut Sauce


2 servings
4 to 6 slices Your favorite pancakes

Macadamia Nut Sauce:

  • 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

(also see video)


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


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