Pistachio Spread Pancakes

Instructions

1. 1

   Prepare your dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Make a well in the center of the dry ingredients. This step ensures the leavening agents are evenly distributed for fluffy pancakes.

2. 2

   Mix the wet ingredients: In a separate medium bowl, whisk together the milk and egg until the egg is fully broken up and incorporated. Add the melted butter (make sure it has cooled slightly so it does not scramble the egg) and whisk again until smooth.

3. 3

   Combine wet and dry: Pour the wet ingredients into the well of the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together using broad strokes. Stop mixing when the batter is just combined - it should still have small lumps. Overmixing develops gluten and results in tough, dense pancakes.

4. 4

   Rest the batter: Let the batter rest for 5 minutes at room temperature. This allows the flour to hydrate and the baking powder to start activating, resulting in lighter, fluffier pancakes.

5. 5

   Preheat your cooking surface: Place a large non-stick frying pan or griddle over medium heat (around 160°C/325°F). Let it heat for 2-3 minutes. To test if it is ready, sprinkle a few drops of water on the surface - they should sizzle and evaporate within a few seconds. Lightly grease with butter or cooking spray.

6. 6

   Cook the first side: Pour approximately ¼ cup (60ml) of batter onto the pan for each pancake, leaving space between them. Immediately drop 3-4 small dollops (about ½ teaspoon each) of Pistasho spread onto the wet batter. Using a toothpick or skewer, gently swirl the pistachio spread into a marble pattern.

7. 7

   Watch for visual cues: Cook the pancake undisturbed for 2-3 minutes. You will know it is time to flip when you see bubbles forming across the entire surface of the pancake, the edges look set and slightly dry, and the bottom is golden brown (lift the edge gently to check).

8. 8

   Flip and finish: Using a thin spatula, slide it fully under the pancake and flip it in one confident motion. Cook the second side for 1-2 minutes until golden brown. The second side always cooks faster than the first.

9. 9

   Keep warm while cooking remaining batches: Transfer cooked pancakes to a wire rack set over a baking sheet in an oven preheated to 90°C (200°F). This keeps them warm without making them soggy. Continue with remaining batter, re-greasing the pan as needed.

10. 10

    Serve immediately: Stack 2-3 pancakes on each plate. Add a generous dollop of Pistasho spread on top, arrange fresh berries around and on the pancakes, and drizzle generously with maple syrup. Serve while hot for the best texture and flavor.