The inspiration: memories of breakfast in Kauai (and Maui), plus a Jack Johnson favorite of the Señor’s.

What made it possible: a huge bag of Honey Roasted Macadamia Nuts from Hawai`i, flown back to NYC by Sichuan Pepper. (Thanks, Dad!)

Can you tell that we miss the islands?

Banana Macadamia Nut Pancakes

based on the Basic Buttermilk Pancake recipe from The All New All Purpose Joy of Cooking.

1½ c all-purpose flour
3 Tbsp sugar
1½ tsp baking powder
½ tsp salt
½ tsp baking soda
1½ c buttermilk*
3 Tbsp unsalted butter, melted
2 large eggs
½ tsp vanilla
½c honey roasted macadamia nuts, roughly chopped
2-3 bananas, sliced
butter or oil, for frying

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.

In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla.

Pour wet ingredients over dry ingredients and gently whisk them together until just combined. Fold in macadamia nuts.

Heat up a small quantity of butter or oil in a pan over medium heat. Spoon â…“c batter onto the pan, and lay several banana slices on pancake. Cook until bubbles have formed in the center of the pancake, then gently flip and cook until the underside is lightly browned.

Serve immediately, or keep warm in a 200°F oven while cooking the rest of the pancakes. Serve with pure maple syrup. Eat and be instantly transported to a waterfront lanai bathed in morning sunshine and ocean breeze.

* To make these pancakes with regular milk, substitute buttermilk with an equal quantity milk, and omit baking soda.

What’s your favorite pancake mix-in?

Brunch! The implicit lazy Saturday mornings, all-day breakfasting, and sanctioned pre-noon mimosas and bloody marys make this my favorite meal.

The Señor treated the two of us to such a meal at Bubby’s in Tribeca (120 Hudson St.). As usual, the place was packed with families and couples, interspersed by the occasional gaggle of female brunchers, but the hostess still managed to seat us immediately. (It definitely helps to be a party of only two.)

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Bubby’s is an oasis of country-style home cooking in a city that’s known for being on the cutting edge of modern cuisine. It’s a bit like Penelope in Murray Hill, except with larger portions, a somewhat more attentive staff, and a greater bugaboo presence. The glass pie case by the bar and the 48-states placemats (highlighting the birthplaces of various classic American foods, such as Cobb salad and macaroni and cheese) gives a sort of laid-back, diner-ish feel – which is why I thought the Señor would enjoy dining here.

After ordering drinks (the usual coffee for me, and a large glass of orange juice for the Señor), our meal commenced when two biscuits with butter and jam swiftly landed on our table – a standard, complimentary part of brunch at Bubby’s. Soft, warm, and buttery enough to not require anything further beyond a smear of the strawberry jam, the biscuits were devoured quickly.

Our appetites whetted, we were ready for our orders to arrive Рand soon enough, they did. Once again, the Se̱or and I both ordered from the daily specials menu: he, the crawfish and andouille sausage scramble; I, the locally-harvested blueberry johnnycakes.

Both were delicious, but I have to admit that the Señor chose better this time. His scramble, with its smoky sausage slices and shredded crawfish bits, was perfectly laced with Cajun seasoning and well complimented by the accompanying home fries, which were tender and crisp.

My blueberry johnnycakes weren’t bad, by any means -  the blueberries posed a lightly sweet and juicy foil to the buttery and wonderfully dense cornmeal – but in comparison, they lacked the scramble’s more nuanced flavors. I suppose this really isn’t a fair comparison, though, because they’re two very different dishes.

Regardless, the Señor and I ate our fill, and left Bubby’s highly satisfied. It definitely was a treat for me! (Thanks, Señor!)