To make the macadamia butter cream, place the butter and sugar in a small food processor and process until the mixture looks pale and creamy. Add the macadamias and process until the macadamias are finely chopped.
To grill summer fruits, halve the fruits and if possible remove the stones (for some fruits you cannot remove the stone easily, if so, just, leave the stone in). Sprinkle 1 teaspoon of caster over each piece and grill until the sugar starts to caramelise, about 5 minutes.
To make the pancakes, place the macadamias, gluten free flour, icing sugar and baking powder in the bowl of a food processor and pulse until the macadamias are almost finely chopped and the mixture resembles a coarse flour. Do not over-process or the mixture will stick together. Set aside.
Place egg yolks and milk in a bowl and lightly whisk to combine. Stir in the cooled butter. Place egg whites in a separate bowl with a pinch of salt and whisk or beat with electric beaters until soft peaks form. Pour the egg yolk mixture over the flour mixture and stir thoroughly to combine. If the mixture is too thick, add a little more milk, a teaspoon at a time to achieve a pouring consistency. Gently stir through one third of the beaten egg whites then fold through the remainder.
Heat a heavy-based frying pan over medium heat, add a dot of butter and allow it to melt. Ladle about ½ cup of batter onto the pan and swirl it to achieve a circular pancake. Cook for 2-3 minutes, until bubbles appear on the surface, flip and cook another 1-2 minutes. Repeat with remaining mixture, adjusting the stove heat to ensure the pan does not get too hot.
Serve with warm grilled summer fruit and macadamia butter cream.