Macademia & Coconut Pancakes with Banana and Berries

For the caramel sauce, melt the butter in a saucepan over medium- low heat. Add the sugar and stir until the sugar dissolves, then add the remaining ingredients. Simmer until the mixture thickens- about 5 minutes. Remove from heat and set aside (mixture will continue to thicken).

For the pancakes, separate the eggs. In one bowl, whisk together the egg yolks, milk and melted butter. Add the flour, salt and baking powder, then mix using electric beaters. Fold in the Macadamia nuts and shredded coconut.

In a separate bowl, beat the egg whites on high until stiff peaks form. Gradually fold into the pancake mixture, making sure the mixture remains light and fluffy.

Heat a frying pan or pancake griddle and lightly brush with butter. Using a heaping tablespoon of batter for each pancake, add 3-4 spoonfuls to pan and cook several minutes each side until golden. To serve, layer the pancakes, alternating with crème fraiche and bananas and berries. Top each stack of pancakes with bananas and fruit, chopped Macadamia nuts and some shredded coconut. Drizzle with a little caramel sauce.