White Chocolate and Pistacio Pancakes with Whip Cream
Here a festive and yummy recipe for you.
Pistachios - green, nutritious and tasty. Some scientist even claim that the pistachio helps to lose weight (but we don't think that will work with our recipe - heaps of whip cream, some white chocolate and some sugar are involved). We didn't want to just add the nuts into the batter, but rather show all the green goodness that pistachios have. So instead we added some white chocolate into the batter, made a fluffy whip cream and decorated the whole dish with ground nuts instead. If you cut the pancakes with a big cookie cutter the whole thing will resemble a cake - makes a cool last minute gift by the way. So let's start cooking!
A little side note - you can grind the pistachios yourself (it's cheaper) but then the mix will be a little brownish, since you won't be able to remove the outer layer of the nuts completely. To get a greener result we bought ground pistachios and brought them to a powdery consistency to sprinkle on top (this is the more expensive but also the more colorful way).
For the topping:
200ml whip cream
a few drops of Vanilla extract
8g whip cream stiffener
Utensils: big bowl, handheld blender
- Put all the whip cream in the large bowl and add the vanilla flavor and the whip cream stiffener.
- Mix it all together on high speed with the handheld blender until the mixture is stiff. But make sure that you don't mix it to long, because otherwise you will get butter!
- Make the "over-head-test": when you think it is stiff enough, hold the bowl upside down over your head. When you don't have all the cream on your head the cream is ready :D (if you just pored it on yourself make some new cream).
- Now you can put it in the fridge. That keeps the cream stiff and fresh.
For the pancakes:
250g flour
50g sugar
4g baking powder
4g baking soda
a pinch of salt
50g white chocolate
4 eggs
50g oil
100ml buttermilk
For decoration: 1 package of unsalted pistachios
Utensils: 1 big bowl, 2 small bowls, a whisk, a sharp knife, a blender (optional)
- Mix the flour, sugar, baking soda and baking powder and salt in a small bowl and put aside.
- Cut the white chocolate with a sharp knife in little chocolate shavings, so that they can melt better. You can also cut the pistachios but it is better you make it in a blender. Set both ingredients aside.
- Now you can separate the eggs. Put the egg white in the large bowl and the egg yolk in the empty small bowl. Give the egg white a quick whisk until it is a little bit foamy. Next add the buttermilk to the egg white and whisk it again.
- Add the 50ml oil to the egg yolk and whisk it too. Now you should pour the egg yolk mixture into the big bowl with egg white and buttermilk. Mix it again until it is well combined.
- Pour the flour mixture into the big bowl, but don't put everything at once (in two stages, mix in between). In the end you can add the white chocolate shavings. Don't over mix it here! It is ok if you see some flour crumbles. Place the batter in the fridge for about 20min.
- Meanwhile you can clean up the the mess or try a little bit of the whipping-vanilla-cream (don't eat everything though, you'll need it for the pancakes)!
- When the 20 minutes are over, take the batter out of the fridge and use a well coated pan on a medium heat without using additional oil. Wait with the flipping until the first bubbles start appearing on the top. Its kind of hard to describe when to flip a pancake. In most cases you'll notice the bubbles, but if the cake is still too liquid on top, you should wait another 30 seconds or so. Clean up the pan each time with a paper towel (because the white chocolate will burn in the pan).
- Done flipping? Great job! Cut the pancakes with a big cookie cutter if you want. We used a decorating tube to put the whip cream between the layers, but you can also use a knife or a spoon. Make the stack as high as you want it. Sprinkle those blended pistachios on top and decorate it with some whole pistachios! Eat everything. Repeat.
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