Pistachio Pancakes Recipe 415

CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP

Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup image

Provided by Bobby Flay

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 1/2 cups clover honey
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
1 tablespoon bourbon
1/4 teaspoon kosher salt or coarse sea salt
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled, plus for the pan
2 tablespoons clover honey
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest, plus for garnish
1 1/2 to 1 3/4 cups buttermilk
3/4 cup lightly toasted pistachios, coarsely chopped
3 ounces semisweet chocolate, finely chopped
Confectioners' sugar, for dusting
Fresh mint leaves, for garnish
Pomegranate seeds, for garnish

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.

PISTACHIO PANCAKES RECIPE - (4.1/5)

Pistachio Pancakes Recipe - (4.1/5) image

Provided by DreiFromBK

Number Of Ingredients 11

Ingredients

1/3 Cup Plain Greek Yogurt
2 egg whites
1/4 cup non-fat milk
1/4 tsp. vanilla extract
1/2 cup. + 1 Tbsp. white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. sugar
1 dash salt
4 drops green food coloring
1/4 cup pistachios, chopped finely
1/2 tbsp. butter, melted

Steps:

In a small bowl, add pistachios and butter, set aside In a medium bowl, mix greek yogurt, milk, vanilla extract and egg whites into a small bowl In a separate bowl combine flour, baking soda, sugar, & salt Combine and whisk till evenly mixed Fold in food coloring and pistachio mixture Spray a non-stick skillet with cooking spray and place a scant 1/4-cup batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat , about 1-2 minutes on each side Enjoy! Serves 3 Makes 10 pancakes, 3 each, plus 1 bonus

PISTACHIO PUDDING PANCAKE COOKIES

Pistachio Pudding Pancake Cookies image

I had a leftover box of instant pistachio pudding mix, and I wanted to bake something. I thought: cookies. The only thing I had handy was pancake mix. Voila! These fluffy, tasty cookies were born.

Provided by Jen141

Categories Dessert

Time 30m

Yield 16 cookies

Number Of Ingredients 7

Ingredients

1 1/2 cups pancake mix (I used Pioneer brand)
1 (3 ounce) package instant pistachio pudding mix
1/2 cup cooking oil
2 eggs
1/3 cup pecans (optional)
1 tablespoon cinnamon
1 tablespoon sugar

Steps:

Preheat oven to 350 degrees.
Combine pancake mix, pudding mix, oil, and eggs until a dough is formed. Mix in the pecans.
Shape into balls; I used a small ice cream scoop.
Mix cinnamon and sugar. Roll each ball in this mixture until well coated.
Place on an ungreased cookie sheet and flatten slightly with a fork.
Bake for 8-9 minutes at 350 degrees until bottoms are a deep golden-brown.
Enjoy!

Nutrition Facts : Calories 119.4, Fat 8, SaturatedFat 1.2, Cholesterol 29, Sodium 156.9, Carbohydrate 9.9, Fiber 0.6, Sugar 0.8, Protein 2

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