Boots-Style Banana Macadamia Nut Pancakes
Auntie's Weekend Stove: Local Breakfasts & Morning Comforts
If you’ve ever stood in the grueling hour-long line on the windward side of Oahu for a plate of Boots & Kimo’s pancakes, you know the magic isn't in the batter—it’s the sauce. It’s a thick, luscious cascade of macadamia nut cream that coats the hot cakes without turning them to mush. Locals will tell you the ultimate auntie trick is simply melting a tub of macadamia nut ice cream and stirring in condensed milk. Since you can’t exactly find island-brand mac-nut ice cream in a midwestern suburb, this recipe leans on a simple, stabilizing roux sweetened with condensed milk—the ultimate secret weapon of the Asian-Pacific pantry. It delivers the exact structural integrity and sticky-sweet nostalgia of a Kailua Sunday morning, right from your own stove.
Before you start
Mash the bananas in a sealed zip-top bag to save time and cleanup.
This is a great, mess-free task to hand off to kids while you build the sauce on the stove.
Ingredients
- raw macadamia nuts1 cup
- unsalted butter1 tbsp
- all-purpose flour2 tbsp
- whole milk1 cup
- heavy whipping cream1/2 cup
- sweetened condensed milk1/4 cup
- pure vanilla extract1 tsp
- kosher salt1/8 tsp
- all-purpose flour1 1/2 cup
- granulated sugar2 tbsp
- baking powder2 tsp
- baking soda1/2 tsp
- kosher salt1/2 tsp
- buttermilk1 1/4 cup
- eggs2 large
- unsalted butter3 tbsp
- very ripe bananas2 large
- vegetable oil1 tbsp
Method
- 01
Pulse the macadamia nuts in a food processor until finely chopped with some texture left intact.
Alternatively, place them in a heavy-duty bag and crush them with a rolling pin. Heat a dry, medium saucepan over medium heat and toast the nuts for 3 to 5 minutes, stirring constantly until they are golden and fragrant. Remove half the nuts and set them aside for garnish.
- 02
Build the roux and simmer the macadamia nut sauce until thick.
Turn the heat down to medium-low, add the 1 tablespoon of butter to the remaining nuts in the pan, and once melted, stir in the 2 tablespoons of flour for one minute to cook out the raw taste. Slowly whisk in the whole milk and heavy cream to prevent lumps, then stir in the sweetened condensed milk, vanilla, and the pinch of salt. Simmer gently for 3 to 5 minutes until it heavily coats the back of a spoon, then remove from heat and cover to keep warm.
- 03
Mix the dry and wet ingredients in separate bowls, then gently fold them together.
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the buttermilk, eggs, melted butter, and mashed bananas. Fold the wet mixture into the dry just until combined, leaving the batter slightly lumpy.
- 04
Let the pancake batter rest untouched for at least twenty minutes.
This is a critical grandmother secret. Letting the batter rest on the counter or in the fridge relaxes the gluten and ensures your pancakes will be incredibly fluffy and tender.
- 05
Cook the pancakes on a hot, greased griddle until golden brown.
Heat a large non-stick skillet over medium heat with a little oil or butter. Scoop a third of a cup of batter per pancake, cooking for 2 to 3 minutes until the edges dry and bubbles burst, then flip and cook another 1 to 2 minutes.
- 06
Stack the hot pancakes and smother them generously with the warm sauce.
Do not use maple syrup. Ladle the thick macadamia nut cream directly over the top so it pools heavily over the sides, then scatter the reserved toasted nuts across the top. Serve immediately.
Notes
If you cannot find buttermilk, you can easily make a substitute using standard dairy.
Whisk 1 cup of whole milk with 1/4 cup of plain yogurt to mimic the tang and tenderizing lactic acid of buttermilk.
The sauce will thicken considerably as it cools.
If it becomes too thick or paste-like while you are cooking the pancakes, simply whisk in a small splash of milk right before serving to loosen it up.
From Cook Hawaiian in America.