Pistachio pancakes
I love pistachios in desserts (although salted with beer is fine too). Pistachio eclairs, pistachio tarts, etc. - it's all insanely delicious! In the midst of Pancake Day, it was the pistachio pancakes that made me crave them. The author of the recipe is chef Philippe Andrieu of Ladurée pastry house (I read it in Nina Tarasova's blog, for which I thank her very much). Philippe Andrieu suggests serving these pancakes with cherry filling, but I served them with custard pistachio cream for the full pistachio delight. Experiment!"
Composition:
- flour - 200 gr.
- sugar - 50 gr.
- pistachio paste - 50 gr.
- grape seed oil - 1 tbsp.
- cream butter - 40 gr.
- eggs - 4 pcs.
- milk - 500-600 ml
Cooking pistachio pancakes:
In a bowl, mix the flour with the sugar, eggs, pistachio paste, grape seed oil and melted butter.
Pour in the milk in a thin stream, stirring the dough constantly with a whisk to prevent lumps from forming.
Grease a hot skillet with a little butter and pour 1 ladle of batter (depending on the size of the skillet) - the batter should completely cover the bottom of the skillet, not in a thick layer.
Beware - pecan pancakes bake very quickly.
As soon as the edges of the pancakes begin to brown, flip them immediately.
Flip them over.
Fry all the pancakes on both sides in this manner, stack on a plate.
Serve with any sauce.
Have a nice meal!
