Wake up on the right side of the bed with this delicious Chocolate Chip-Pistachio Pancakes recipe! Tastes great as a breakfast, brunch, or a late-night snack. Do not worry if you are dairy intolerant, because we have given you a few tips so you can enjoy it too.
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- 200g Self Raising Flour
- 1 ½ tsp Baking Powder
- 1 Tbsp Caster Sugar
- 3 Large Eggs
- 25g Melted Butter, plus a little bit extra for cooking
- 200ml Milk*
- 2 tsp salt
- 100g JC’s Pistachio Kernels, roughly chopped
- 100g Dark Chocolate chips
- Vegetable Oil
Topping to Serve
- 50g of JC’s Pistachio Kernels, roughly chopped
- Maple Syrup
- Mix self-raising flour, baking powder, caster sugar and a pinch of salt together in a large bowl.
- Create a well in the centre with the back of your spoon and add 3 eggs, the melted butter and milk.
- Use a balloon whisk or an electric beater to mix until smooth. Add in the chopped pistachios, dark chocolate, and salt. Mix well and pour into a jug or large measuring cup.
- Heat a small amount of butter with 1 tsp of oil in a large fry pan on medium heat. When the butter has a nice froth to it, pour in the batter so it forms a circle with a diameter of roughly 8cm wide*. The pancakes will spread during the cooking process so do not place them too close together. Cook for around 1-2 minutes, you will know when it’s ready to flip as lots of small bubbles will form and pop. Flip the pancake over and cook for a further on the other side for an even cook. Repeat until all batter is used.
- Place a small frying pan over low heat, add the remaining chopped pistachios and lightly toast. Add a small amount of maple syrup and lightly simmer as this caramelize and coat the chopped pistachios.
- Stack your pancakes on a plate and pour the desired amount of maple syrup and pistachio mix.
Notes and Tips:
- For a lactose free version try JC’s Almond Milk with Dairy Free Chocolate Chips
- For an extra treat, lay sliced strawberries around the pancakes
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