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Golden Mini Pancakes with Pistachio Cream

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These Golden Mini Pancakes with Pistachio Cream are a luxurious twist on classic pancakes, featuring fluffy, bite-sized pancakes drizzled with a rich and creamy pistachio spread. Lightly golden and irresistibly soft, these pancakes make for a decadent breakfast, elegant brunch, or gourmet dessert. Top with chopped pistachios and a dusting of powdered sugar for a stunning presentation!

Ingredients

Scale

For the Mini Pancakes:

  • 1 cup (125g) all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (180ml) buttermilk (or regular milk + 1 tsp vinegar)
  • 1 large egg
  • 1 tbsp melted butter
  • 1/2 tsp vanilla extract
  • Butter or oil for cooking

For the Pistachio Cream:

  • 1/2 cup (120g) pistachio paste (store-bought or homemade)
  • 1/4 cup (60ml) heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

For Garnish:

  • Chopped pistachios
  • Powdered sugar
  • Honey or maple syrup

Instructions

1. Make the Mini Pancakes:

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
  3. Gently mix wet ingredients into dry ingredients until just combined (do not overmix).
  4. Heat a non-stick skillet over medium heat and lightly grease with butter.
  5. Drop small spoonfuls of batter onto the skillet to form mini pancakes.
  6. Cook for 1-2 minutes per side until golden brown, then transfer to a plate.

2. Make the Pistachio Cream:

  1. In a bowl, whisk together pistachio paste, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
  2. Adjust consistency by adding more cream if needed.

3. Assemble & Serve:

  1. Stack mini pancakes and drizzle with pistachio cream.
  2. Sprinkle with chopped pistachios and a dusting of powdered sugar.
  3. Serve with honey or maple syrup for extra sweetness.

Notes

  • No pistachio paste? Blend shelled pistachios with a bit of honey and oil for a quick homemade version.
  • Want extra flavor? Add a pinch of cardamom or cinnamon to the pancake batter.
  • Storage: Store leftover pancakes in the fridge for up to 3 days or freeze for up to 1 month.

Find it online: https://yumfoodusa.com/golden-mini-pancakes-with-pistachio-cream/