Pistachio Cardamom Pancakes - There are many things that can be done to degrade the calories of a favorite recipe without sacrificing flavor. For example, you may locate it entirely easy to convert a intimates favorite pancake recipe to a low calorie pancake recipe. One of the first things to clip out in any recipe to humiliate its calories is fat. In many recipes, especially for baking, some or all or the fat can be substituted equally for applesauce. Here is a easy cumulative wheat pancake recipe that deserted takes a few minutes to prepare. This is a great vary to regular pancakes bearing in mind you're habit something warm off the griddle. The gather together wheat flour reduces the glycemic index of the pancakes and makes them a relatively health breakfast choice.

Pistachio Cardamom Pancakes You can cook Pistachio Cardamom Pancakes use 19 ingredients and 11 step. Here's how to.

Ingredients make Pistachio Cardamom Pancakes

  1. Prepare Batter.
  2. You need 2/3 cup all purpose flour.
  3. Provide 1/3 pistachio meal (take 1/3 cup pistachios and blitz them).
  4. Prepare 1 cup buttermilk - 1:1 ratio with the dry ingridients.
  5. Prepare 1 egg.
  6. You need 15 cardamom pods or cardamom powder.
  7. Prepare 1 tablespoon sugar.
  8. Prepare 1 teaspoon baking powder.
  9. Provide Sauce.
  10. You need 5 tablespoons milk or cream if you want it thick.
  11. You need 1 tablespoon Butter.
  12. Provide 1 tablespoon Brown sugar.
  13. Prepare 1 tablespoon Spiced dark rum.
  14. You need Toppings.
  15. You need 4-5 almonds.
  16. Prepare 4-5 cashews.
  17. Provide Handful dried cranberries, sultanas and raisins.
  18. Prepare 1-2 tablespoon unsalted butter.
  19. You need 1 banana.

How to make Pistachio Cardamom Pancakes

  1. We will prepare the toasted fruit and nut first. In a mortar and pestle gently crush the almonds & cashews.
  2. 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..
  3. Once done set then aside on a paper towel to soak off the excess fat..
  4. 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).
  5. 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..
  6. 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..
  7. We will prepare the batter now. Remove the cardamom seeds from its pods and using a mortar pestle pound it into a powder..
  8. 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..
  9. Add the wet ingredients : a whole egg and 1:1 ratio of buttermilk to flour ratio. Mix well till a thick batter forms..
  10. 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..
  11. 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: AllRecipes Pancake

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