CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP
Steps:
- For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
- For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
- Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
- Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
- To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.
BLUEBERRY AND RASPBERRY PANCAKE TOPPING
Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.
Provided by thr33things
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 10.3 g
RASPBERRY AND PISTACHIO SEMIFREDDO
I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 6h5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
- Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
- Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
- Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
- Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g
CHOCOLATE, RASPBERRY & PISTACHIO PANCAKE TOPPING
Super quick and easy, make this pancake topping for a delicious speedy dessert or an indulgent weekend breakfast
Provided by Cassie Best
Categories Dessert, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Mix the chocolate spread with the nut butter, thinning with the milk if you need to. Spread the mixture over a warm pancake (see our easy pancakes recipe) and top with the raspberries and pistachios. Fold over and top with more of the filling, if you like.
Nutrition Facts : Calories 340 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
WHITE CHOCOLATE RASPBERRY PANCAKES
We grow berries in the summer, and I'm always looking for new ways to incorporate them into our meals. I created these white chocolate raspberry pancakes on a whim, and my husband thought they were great! Semisweet chocolate chips can easily be substituted for the white baking chips. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 439 calories, Fat 19g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 569mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 12g protein.
RASPBERRY CHOCOLATE-CHIP PANCAKES
Categories Chocolate Dairy Fruit Breakfast Brunch Kid-Friendly Quick & Easy Raspberry Summer Pan-Fry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 pancakes
Number Of Ingredients 9
Steps:
- In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
- Preheat oven to 200° F.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
- Serve pancakes with syrup.
RASPBERRY PISTACHIO THUMBPRINTS
Thumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts-if you manage to share them! -Laura Murphy, Columbus, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well., Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam., Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 65mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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