Description
Fluffy golden mini pancakes layered with rich pistachio cream and sprinkled with crushed pistachios. A sweet and nutty breakfast or brunch treat that’s as beautiful as it is delicious.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 tablespoon Granulated Sugar
- 1/4 teaspoon Salt
- 3/4 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 tablespoons Butter (melted)
- 1/2 cup Pistachios (shelled, unsalted)
- 1/2 cup Heavy Cream
- 2 tablespoons Powdered Sugar
- Extra Crushed Pistachios (for garnish)
Instructions
- Heat a nonstick pan or griddle over medium heat until hot.
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, mix milk, egg, vanilla, and melted butter. Combine wet and dry ingredients gently until just mixed.
- Lightly grease your hot pan with a touch of butter or oil.
- Use a squeeze bottle or spoon to drop small rounds of batter onto the pan.
- Cook each mini pancake for about 1 minute per side, until golden and fluffy.
- In a blender, combine pistachios, cream, and powdered sugar until smooth. Spread or drizzle over pancake stacks.
- Plate the pancakes, layer with pistachio cream, and sprinkle with extra crushed pistachios. Serve warm and enjoy.
Notes
- Let batter rest 5 minutes for fluffier pancakes.
- Chill pistachio cream for easier spreading.
- Use toasted pistachios for deeper flavor.
- Squeeze bottle helps make evenly sized mini pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg