“These pancakes are a variation on a recipe I cook for Marly, for whom I am a private chef,” Davis writes in the recipe introduction.

“They are fabulous and not difficult to make, though as they contain no grain or dairy products to bind them, they require a slightly different cooking technique than regular pancakes.

“The toasted nut butter has one ingredient and can be used in any way you might use any other nut butter.”

Marly’s Toasted Macadamia and Banana Pancakes

Makes 10–12 pancakes
Ready in approximately 1 hour 10 minutes 

Ingredients

Toasted macadamia nut butter
500g macadamia nuts

Pancakes
4 eggs
120g (1⁄2 cup) toasted macadamia nut butter (see above)
2 large or 3 small ripe bananas
125ml (1⁄2 cup) water
Pinch sea salt
Pinch ground cinnamon
1 vanilla bean, seeds scraped
Ghee or macadamia oil, for frying

Method

Deactivate by toasting: Preheat the oven to 120C (250F) and place the macadamia nuts on a baking tray. Place in the oven and toast for 20–30 minutes, or until they are an even golden brown. Cool to room temperature then add to a food processor and blitz to a smooth paste. Portion out the amount you’ll need for the pancakes and transfer the remaining nut butter to a spotlessly clean airtight glass jar. This will keep in the fridge for a month or more.

Combine all of the pancake ingredients in a blender or food processor, blitzing well until the mixture increases slightly in volume and becomes lighter.

Preheat the grill to medium, and set up a wire rack with a clean tea towel draped over it.

Heat a 14cm round cast-iron frying pan over medium heat. (The pan will be transferred to the grill so use one with an ovenproof handle.) When the pan is hot wipe it with paper towel and a little ghee then lift it off the heat slightly and pour in enough of the pancake batter to cover the pan in an even 3mm layer, tilting the pan to spread the mixture out evenly. Cook over medium heat until it is golden brown underneath and you can see the edges of the pancake lifting slightly.

Transfer the pan to the grill and cook for about 2 minutes, or until the top is dried but not browned. Return the pan to the stovetop and, using a palette knife, carefully flip the pancake over.

Cook for 2 minutes to brown, then transfer the pancake to the cooling rack and cover with another tea towel. Wipe the pan out with paper towel and add a little more ghee, and repeat until the mixture is finished.

Serve the pancakes warm or cold, with a selection of toppings if you like. Once cooked, these pancakes keep well in an airtight container in the fridge for 3–4 days and can be gently reheated in a hot pan.

Image and recipe from Ferment, by Holly Davis (Murdoch Books, RRP$45).