2” vanilla bean, sliced lengthwise and seeds scraped out
3/4 tsp. lemon juice
2 c. all-purpose flour
¼ c. sugar
2 tsp. baking powder
1 tsp. salt
1 ¾ c. whole milk
¼ c. vegetable oil
1 T. vanilla
1 ripe mango, peeled, cored and thinly sliced
Macadamia Nut Cream Sauce
Macadamia nuts, toasted and chopped (optional)
Process the macadamia nuts in a food processor until finely ground. Spoon the nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Scrape the seeds out of both vanilla pod halves. Add sugar, salt, vanilla seeds, and vanilla pod to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice. Pour sauce through a fine strainer into a serving dish. Serve warm.
To prepare pancakes: Combine flour, sugar, baking powder, and salt in a large bowl. Blend the milk, oil, eggs and vanilla in a separate bowl. Pour the wet ingredients into the dry ingredients and stir just until blended.
Spoon batter by quarter cups onto a preheated, greased skillet and immediately top with mango slices. Flip pancakes when the batter’s surface is covered in bursting bubbles. When the second side is golden brown, remove from the skillet and serve warm with macadamia nut cream sauce. Garnish with chopped nuts if desired.