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Grind macadamia nuts in a food processor until fine.
Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant.
Remove from pan, and set aside.
Lower heat to medium and add the butter, stirring until melted.
Stir in flour and cook 1 minute.
Slowly pour in milk and cream, constantly whisking the whole time.
Add sugar, salt, vanilla to the pan.
Cook 5 min or until thickened, stirring constantly.
Remove from heat and stir in lemon juice, ice cream, and macadamia nuts (save some for sprinkling on top).
Pour sauce into a serving dish or refrigerate until pancakes are ready.
Sprinkle the remaining macadamia nuts on top of each serving.