Pistachio Cardamom PancakesBreakfast is the most important meal of the day, yet it has turned into the quickest meal of the day. cool cereal has replaced every of the homemade recipes in order to resort to readiness and ease. The cool cereal is usually saturated with sugar and subsequently vitamins are further urge on in to bait the consumer into believing that it is a healthy breakfast. besides cool cereal; coffee, doughnuts, and cinnamon rolls are extra options for starting the day. anything happened to outmoded fashioned pancakes, eggs, and a side of fruit? Gluten-free pancake recipes are uncomplicated and a great different for breakfast.
You can cook Pistachio Cardamom Pancakes wear 19 ingredients and 11 step. Here's how to.
Ingredients make Pistachio Cardamom Pancakes
- You need Batter.
- Provide 2/3 cup all purpose flour.
- You need 1/3 pistachio meal (take 1/3 cup pistachios and blitz them).
- Provide 1 cup buttermilk - 1:1 ratio with the dry ingridients.
- You need 1 egg.
- Prepare 15 cardamom pods or cardamom powder.
- Provide 1 tablespoon sugar.
- Provide 1 teaspoon baking powder.
- Prepare Sauce.
- Prepare 5 tablespoons milk or cream if you want it thick.
- You need 1 tablespoon Butter.
- Provide 1 tablespoon Brown sugar.
- Provide 1 tablespoon Spiced dark rum.
- Provide Toppings.
- You need 4-5 almonds.
- You need 4-5 cashews.
- Provide Handful dried cranberries, sultanas and raisins.
- Provide 1-2 tablespoon unsalted butter.
- Prepare 1 banana.
How to cook Pistachio Cardamom Pancakes
- We will prepare the toasted fruit and nut first. In a mortar and pestle gently crush the almonds & cashews.
- To a frying pan add some butter. Toast the crushed almonds, cashews, dried cranberries, sultanas and raisins. Allow them to brown a little but don't over cook them or else they will taste burnt. This step allows the dried fruit and nut to soften and take a roasted flavour..
- Once done set then aside on a paper towel to soak off the excess fat..
- We will prepare the sauce in a sauce pan, place the sauce pan on medium heat and add your milk or heavy cream. If you prefer a more syrup consistency go for double cream. Add a tablespoon of butter, a heaping table spoon of brown sugar (normal sugar is fine too) and 1 shot of dark spiced rum (the less alcohol the better).
- Allow the sauce to heat up and rise, stirring occasionally. Boil till all the alcohol has evaporated and if you've used cream thicken to required consistency. Milk will not get thick so boil till alcohol evaporates..
- Once done take it off the heat and set it aside to cool. Place cling wrap touching the surface of the sauce. This will prevent a skin from forming on the top. Put in fridge to chill..
- We will prepare the batter now. Remove the cardamom seeds from its pods and using a mortar pestle pound it into a powder..
- In a large mixing bowl combine all the dry ingredients first : 2/3 cups flour, 1/3 cup pistachio meal, cardamom powder, 1 teaspoon baking powder, cardamom powder, sugar and a pinch of salt. Mix well using a whisk till all thoroughly mixed..
- Add the wet ingredients : a whole egg and 1:1 ratio of buttermilk to flour ratio. Mix well till a thick batter forms..
- In a frying pan over medium heat, add some butter and ladel in desired size pancake. Cook till you see small bubbles rising to the top and that means it's cooked 1/2 through, try and release the pancake from the bottom of the pan before flipping..
- Once all pancakes are done, assemble your stack, top with fresh banana, toasted fruit and nut mix and our rum sauce. Gently dust powdered sugar over top for aesthetics..
Also Read Other Recipes at: Pancakes Recipe
Pistachio Cardamom Pancakes - Now, no more excuses witty the idea of a quick sugary breakfast (if you are upon a gluten-free diet that is challenging anyway). The options for gluten-free pancakes are endless according to personal preference. For starters, try the traditional, applesauce, or pumpkin to locate the best unorthodox for a magnificent creation intended for a healthy day!