Take pleasure in some fluffy pancakes with a white sauce.
This macadamia nut sauce is on the lighter aspect, so it’s straightforward in your abdomen.
Macadamia Nut Sauce
Elements:
2 servings
4 to six slices Your favourite pancakes
Macadamia Nut Sauce:
- 1/2 tbsp Plain white flour
- 1 tbsp Butter
- 100 ml Milk
- 1/2 tbsp Condensed milk
- 80 ml ☆Heavy cream
- 1 tbsp ☆Sugar
- 1/2 tsp ☆Vanilla essence
- 1 tsp Lemon juice
- 4 to six Macadamia nuts
(additionally see video)
Technique
- Use 2 to three macadamia nuts per serving. Place the nuts right into a plastic bag and pound with a rolling pin or chop up finely. Make them as tremendous as potential.
- Dry-roast the finely crushed nuts in a frying pan. Put aside till later.
- Whip all of the ☆ marked components togther (heavy cream, sugar, and vanilla essence) utilizing a hand mixer or a whisk
- Add butter and flour right into a small frying pan or a pot and warmth effectively. Add milk in small batches and stir effectively to stop lumps.
- When clean, add 1/2 tablespoon of condensed milk or sugar. Combine effectively, and switch the warmth off.
- Add the whipped ☆ combination into the Step 5 combination in 2 batches. Add the lemon juice. Flip the warmth again on and stir because it will get heat. Take care to not boil. Simply heat it up barely.
- Layer 2 to three pancakes per serving on every plate. Pour the sauce from step 6 over the pancakes.
- Prime with the macadamia nuts, and it’s all achieved.
