Pistachio, Oat & Cranberry Breakfast Pancakes
125g plain flour
1 level tsp baking powder
75g porridge oats
2-3 level tbsp caster sugar
75g shelled, unsalted pistachio nuts, roughly chopped
2 medium eggs, separated
284ml carton buttermilk – see cooks tip
Rapeseed oil, for frying
Greek yogurt and summer berries, to serve
Makes 12 pancakes
1. Mix the flour and baking powder in a large bowl. Stir in the oats, sugar,pistachio nuts and cranberries.
2. Make a well in the centre and beat in the egg yolks and buttermilk to make a thick batter (it should have the consistency of thick cream).
3. Whisk the egg whites until stiff but not dry and fold into the batter.
4. Heat a griddle pan or large heavy-based non-stick frying pan over a moderate heat. Add a tiny drop of oil to the hot pan. When the pan is hot, drop a heaped dessertspoon of the batter into the pan, flatten slightly with the back of the spoon, so that the pancakes are about 10cm in diameter and about 0.5cm thick.
5. Cook for about 2 minutes or until bubbles start to break on the surface and pancakes are firm enough to flip. Flip and cook for 1-2 minutes more, until they feel springy when prodded. Transfer to a warm oven while you cook the rest, adding more oil as necessary.
6. Serve with berries and Greek yogurt.
Cook’s Tip: If you have trouble finding buttermilk you can use 150mls of plain yoghurt mixed with 130mls semi skimmed milk instead.
Recipe courtesy of American Pistachio Growers