Pineapple Pancakes

01Method

1. 1

   In a large bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract. In a separate smaller bowl, mix the flour, baking powder, baking soda, and salt, then stir this dry mixture into the wet ingredients until just combined — avoid overworking the batter.

2. 2

   Wrap the drained pineapple in a paper towel and press out as much liquid as possible. Arrange the pineapple pieces, coconut, macadamia nuts, and white chocolate chips each in their own small bowl for easy access.

3. 3

   Warm a skillet over medium heat and lightly coat with cooking spray. Ladle roughly 1/3 cup of batter per pancake into the skillet. While the surface is still wet, scatter pineapple pieces over the batter, then add coconut, nuts, and chocolate chips on top. Cook until bubbles appear across the surface and the edges look set, about 3 to 4 minutes. Flip and continue cooking until the underside is golden brown, 2 to 3 minutes more. Continue with the remaining batter.