---------- Recipe via Meal-Master (tm) v8.05
       Title: Coco-Nut Macadamia Pancakes
  Categories: Brunch, Pancakes
       Yield: 4 Servings
            -MARY WILSON  BWVB02B
       3 c  Flour
     1/2 tb Salt
       6 tb Sugar
     1/2 tb Baking soda
       1 tb Baking powder
       1 pt Buttermilk
       3    Eggs; beaten
       4 tb Melted butter
     1/2 pt Coco-Lopez (see note)
     1/2 c  Toasted coconut; shredded
     1/2 c  Toasted macadamia nuts;
            - chopped
       4 tb Vegetable oil
       1 c  Fresh pineapple; diced
      12 oz Maple syrup
   Sift the flour, salt, sugar, baking soda and baking powder into a large
   mixing bowl.  In a separate bowl, whisk together buttermilk, eggs, melted
   butter and Coco-Lopez. Add wet ingredients to dry. Stir with a spoon to
   combine; batter will be slightly lumpy.  Stir in coconut and macadamia
   nuts.  Brush griddle with oil, and heat to 400 degrees. Drop batter onto
   griddle using a 4-ounce ladle. Cook about 3 minutes, until done on both
   sides.  Serve garnish with pineapple, maple syrup, and butter.
   Note:  Coco-Lopez is condensed coconut liquid available in liquor section
   of many markets.
   From Chef Brian Florida, Snowbird Ski Resort, Utah.
   Source:  San Diego Union Tribune, Nov 3, 1994.