Pistachio Pancakes with Pistachio Butter
User Reviews
5.0
18 reviews
Excellent
Pistachio Pancakes with Pistachio Butter
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 cup all-purpose flour
- 1/3 cup Finely ground pistachios
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
pistachio butter
- 3 tablespoons Finely ground pistachios
- 6 tablespoons unsalted butter
vanilla brown butter syrup
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla bean paste
- 1/3 cup maple syrup
Instructions
- In a large bowl, combine the flour, pistachios, sugar, baking powder, soda and salt. Whisk together until combined. In a smaller bowl, whisk together the eggs, milk, vanilla extract and butter. Add the wet ingredients to the dry, mixing until smooth and combined.
- Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired, then pour 1/4 cup of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set. Top the pancakes with the pistachio butter and syrup.
pistachio butter
- Whisk together the butter and pistachios until combined. You can use it just like this or place it in the fridge to harden a bit. If so, you can wrap it tightly in plastic wrap and store it until needed.
vanilla brown butter syrup
- Heat the butter over medium heat in a saucepan, whisking constantly. Cook until it bubbles and the brown bits appear on the bottom (about 4 to 5 minutes) then quickly stir in the vanilla bean paste and remove it from the heat. While warm, stir it into the maple syrup and serve immediately.
Notes
- [adapted from my lemon ricotta pancakes]
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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