Macadamia & Strawberry Pancakes

1. Prepare the pancake batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
2. Combine wet ingredients: In a separate bowl, whisk together the buttermilk (or milk-vinegar mixture), egg, and melted butter.
3. Create the pancake batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter; a few lumps are okay. If the batter is too thick, you can add a little more buttermilk or milk to achieve your desired consistency.
4. Add the macadamia nuts and strawberries: Gently fold in the chopped macadamia nuts and diced strawberries into the pancake batter, distributing them evenly.
5. Cook the pancakes: Preheat a non-stick skillet or griddle over medium heat. Grease the surface with a little butter or cooking spray. For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook the pancakes until bubbles start to form on the surface and the edges look slightly cooked. This will take around 2-3 minutes. Carefully flip the pancakes and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.

Keep warm: As each pancake is ready, transfer it to a plate and cover with a clean kitchen towel to keep them warm while you cook the rest.

Serve the Macadamia & Strawberry Pancakes warm with your favorite pancake toppings, such as strawberry sauce, maple syrup, additional fresh strawberries, a dollop of whipped cream, or a sprinkle of powdered sugar.