This sumptuous tropical treat makes a stunning brunch entré!  Using a traditional technique from Holland and Germany combined with ingredients from Hawaii, you can make a delicious breakfast dish that will impress any guest or family member—with surprisingly few ingredients.

You can whisk some sour cream with a little honey and vanilla to drizzle over the servings.

Pancake

¼ cup butter

4 eggs

1 cup milk

1 cup flour

Filling

2-3 cups pineapple, cubed (~4-½” slices)

1/8 – ¼ cup butter

¼ cup Demerara sugar

1 tbls ground cinnamon

Topping

2 tbls Macadamia nuts, chopped and toasted

1 cup vanilla yoghurt, whipped cream, or sour cream

In a large tart pan, iron skillet, or shallow pie plate, melt ¼ cup butter (or a bit less) at 425° F:  place the pan in the oven and then turn on the heat, keeping a close eye on the butter as it melts to avoid burning.

Using a stand mixer, beat the eggs at high speed for three minutes, then slowly add the milk.  On lower speed, gradually add the flour.  Scrape the sides and bottom of the mixer bowl and continue to beat until well combined.

When the butter is melted and hot, pour the batter quickly into the pan and return to oven until edges curl and surface is well browned, about 25 minutes.  Turn the pan half way through the baking time.

While the pancake is baking, cube several slices of pineapple and remove any eyes.  Melt butter in a skillet on the stove at medium heat and stir in the sugar and cinnamon.  Add the fresh pineapple cubes and stir, turning down the heat a bit to prevent burning.

Chop the Macadamia nuts and toast on medium heat in a pan on the stovetop until lightly browned, shaking the pan frequently.

Remove pan, skillet, or plate from oven and pour the fruit mixture into the cavity formed when the batter curls over at the edges. Sprinkle with nuts and cut into servings. Drizzle with cream or yoghurt.

You can sweeten sour cream with a little honey and vanilla and drizzle it zigzag fashion over the servings, if desired.