Cherry Macadamia Nut Pancakes

These are buttermilk pancakes gone island-style, with rehydrated dried cherries and chopped macadamia nuts pressed into the wet side of each cake before flipping. The cherries plump and stay tart-chewy, the buttery macadamia nuts toast against the hot griddle, and a generous swirl of whipped cream on top makes the stack feel more dessert than breakfast.

The technique trick is when you add the mix-ins. Sprinkling cherries and nuts on top of the wet first side instead of stirring them into the batter keeps every pancake even (no concentrated nut clusters in some cakes and bare ones in others), prevents the dough from breaking around heavy mix-ins, and gives you better browning. Buttermilk does what it always does in pancakes: it hydrates the flour, activates the baking soda for tall fluffy cakes, and adds a faint tang that balances the sugar. Don’t overmix the batter. Lumpy is exactly right.

Pro Tips

• Soak the dried cherries in warm water for ten minutes to plump them. Skip this step and they stay leathery in the cake.
• Toast the macadamia nuts briefly in a dry skillet before chopping. The Hawaiian buttery flavor opens up with light toasting.
• Cook over medium heat, not high. High heat browns the outside before the inside sets, leaving you with raw pancakes.
• Wait until bubbles form and pop on the surface before flipping. This is your only reliable doneness signal for the first side.

Variations

• Substitute dried blueberries or chopped dried apricots for the cherries.
• Use chopped pecans or hazelnuts in place of macadamias for different flavor.
• Drizzle with warm coconut syrup or honey-and-coconut-cream for a more tropical finish.