Description
Soft golden mini pancakes topped with smooth pistachio cream and crushed pistachios for a sweet brunch or dessert-style breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup pistachio cream
- 2 tablespoons crushed pistachios
Instructions
- Warm a nonstick skillet or griddle over medium-low heat for 2 to 3 minutes and lightly grease it with a thin layer of butter.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir just until combined. Do not overmix.
- Spoon about 1 tablespoon of batter per pancake onto the warm skillet, leaving space between each one.
- Cook for 1 to 2 minutes, until bubbles appear on top and the edges look set.
- Flip gently and cook for about 1 more minute, until golden and cooked through.
- Stack the warm mini pancakes on a plate, drizzle with pistachio cream, and sprinkle with crushed pistachios.
- Serve warm and enjoy right away.
Notes
- Use medium-low heat so the pancakes cook evenly without browning too quickly.
- Warm the pistachio cream slightly if it is too thick to drizzle.
- Store pancakes and topping separately for the best texture.
- Do not overmix the batter, a few small lumps are fine.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 15g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Keywords: mini pancakes, pistachio cream pancakes, brunch pancakes, sweet breakfast recipe, fluffy pancakes