Searching for the perfect recipe for PancakeTuesday? Look no further ... avocaireland
Preheat the oven to 160°C. Line a small baking tray with non-stick baking paper and have it sitting on your countertop, ready to go for the praline.
Scatter the macadamia nuts on a baking tray and toast in the oven for 10 minutes, until light golden. Meanwhile, put the sugar and water in a medium-sized saucepan over a medium heat. Allow it to cook without stirring until it begins to turn a medium-brown colour. This could take up to 10 minutes. It will continue to cook and reach a deeper brown, so don’t let it go too dark. Turn off the heat and swirl the melted sugar gently around the pot – don’t stir it or the caramel might clump up.
Once the caramel is ready, add the butter and allow it to melt, swirling to combine, then add the toasted macadamia nuts. Immediately pour it out onto the baking paper and spread it out with a spatula as best you can, then sprinkle with a pinch of flaky sea salt and let it cool. Caramel is molten hot, so do not be tempted to lick the spoon!To make the berry compote, put all the berries and the sugar in a small saucepan and bring to the boil.
To serve, stack up the pancakes on plates and spoon over some Greek yogurt and berry compote. Drizzle with maple syrup and top with the macadamia nut praline.
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