Images and recipes from Ferment by Holly Davis (Murdoch Books, RRP $45) Photography by Ben Dearnley.
marly’s toasted macadamia and banana pancakes
“These pancakes are a variation on a recipe I cook for Marly, for whom I am a private chef. They are fabulous and not difficult to make, though as they contain no grain or dairy products to bind them, they require a slightly different cooking technique than regular pancakes. Try them with a spoonful of cultured apricot spread (p. 154) and a generous drizzle of cashew and citrus amazake cream (p. 44). The toasted nut butter has one ingredient and can be used in any way you might use any other nut butter.” p54
Makes 10–12 pancakes
Ready in approximately 1 hour 10 minutes
Toasted macadamia nut butter
500 g (1 lb 2 oz) macadamia nuts
Macadamia and banana pancakes
120 g (41⁄4 oz/1⁄2 cup) toasted macadamia nut butter
2 large or 3 small ripe bananas
125 ml (4 fl oz/1⁄2 cup) water
pinch sea salt
pinch ground cinnamon
1 vanilla bean, seeds scraped
ghee or macadamia oil, for frying
Deactivate by toasting Preheat the oven to 120°C (250°F) and place the macadamia nuts on a baking tray. Place in the oven and toast for 20–30 minutes, or until they are an even golden brown. Cool to room temperature then add to a food processor and blitz to a smooth paste. Portion out the amount you’ll need for the pancakes and transfer the remaining nut butter to a spotlessly clean airtight glass jar. This will keep in the fridge for a month or more.
Combine all of the pancake ingredients in a blender or food processor, blitzing well until the mixture increases slightly in volume and becomes lighter.
Preheat the grill (broiler) to medium and set up a wire rack with a clean tea towel (dish towel) draped over it.
Heat a 14 cm (5½ in) round cast-iron frying pan over medium heat. (The pan will be transferred to the grill so use one with an ovenproof handle.) When the pan is hot wipe it with paper towel and a little ghee then lift it off the heat slightly and pour in enough of the pancake batter to cover the pan in an even 3 mm (1⁄8 in) layer, tilting the pan to spread the mixture out evenly. Cook over medium heat until it is golden brown underneath and you can see the edges of the pancake lifting slightly.
Transfer the pan to the grill and cook for about 2 minutes, or until the top is dried but not browned. Return the pan to the stove top and, using a palette knife, carefully flip the pancake over.
Cook for 2 minutes to brown, then transfer the pancake to the cooling rack and cover with another tea towel. Wipe the pan out with paper towel and add a little more ghee, and repeat until the mixture is finished.
Serve the pancakes warm or cold, with a selection of toppings if you like. Once cooked, these pancakes keep well in an airtight container in the fridge for 3–4 days and can be gently reheated in a hot pan.