Pistachio Pancakes with Pistachio Butter
User Reviews
5
Pistachio Pancakes with Pistachio Butter
Description
Pistachio Pancakes with Pistachio Butter combine all-purpose flour, finely ground pistachios, sugar, baking powder and soda, salt, eggs, milk, vanilla extract, and melted butter in the batter. Cooking the batter on a skillet produces pancakes with a gentle crunch from the pistachios and a moist interior. The pistachio butter is made by whisking softened butter with ground pistachios until smooth, which can be chilled to firm up.
The accompanying vanilla brown butter syrup melts butter until browned and fragrant, then adds vanilla bean paste and maple syrup, giving a rich, nutty sweetness. These toppings complement the pistachio flavor while adding layers of complexity and moisture.
Serving the pancakes warm with the pistachio butter and syrup creates a breakfast with contrasting textures and flavors. The recipe adapts well for variations and can be made ahead with stored pistachio butter.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup pistachio finely ground
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 egg lightly beaten, large
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
pistachio butter
- 3 tablespoons pistachio finely ground
- 6 tablespoons butter unsalted
vanilla brown butter syrup
- 2 tablespoons butter unsalted
- 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 lemon ricotta pancakes to incorporate pistachios in batter and butter.
- Pistachio butter can be refrigerated to harden before serving.
- Use fresh pistachios ground finely for best texture and flavor.
User Reviews
Overall Rating
5
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