Home-made Fluffilicious Pancakes stack with freshly-grounded Pistachio nuts, organic dried cranberries drizzled with warm Maple syrup & icing sugar dust! Sugar brunch made perfect! Hee!
SERVES: 2-3 (10 pancakes) | PREP: 15 MINS | COOK: 10 MINS
Ingredients:
Method:
1. Whisk the sugar, flour, baking powder, baking soda and salt in a large bowl.
2. In a small bowl whisk the buttermilk, eggs and vanilla.
3. Combine the ingredients together and slowly whisk in the butter. IMPT! Do not over whisk. The batter should be lumpy.
4. Preheat pan over medium heat and spread a small amount of butter. This gives the pancake the brown texture.
5. Spoon batter onto griddle and cook for 8-10 seconds. Flip and cook until done.
6. Dust with icing sugar and add grounded pistachio nuts and the cranberries as you wish!
2. In a small bowl whisk the buttermilk, eggs and vanilla.
3. Combine the ingredients together and slowly whisk in the butter. IMPT! Do not over whisk. The batter should be lumpy.
4. Preheat pan over medium heat and spread a small amount of butter. This gives the pancake the brown texture.
5. Spoon batter onto griddle and cook for 8-10 seconds. Flip and cook until done.
6. Dust with icing sugar and add grounded pistachio nuts and the cranberries as you wish!
Looks yummy
ReplyDelete