From the blog For Love of the Table
3/4 c. plus 2 T. (100 grams) all-purpose flour
1/3 c. (30 grams) finely ground (flour fine) pistachios
2 T. (25 g.) sugar
1 1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 egg, beaten
2 T. melted unsalted butter
1 c. buttermilk
1 to 2 T. Butter for the griddle/pan
1/2 to 3/4 c. blueberries
3 T. finely chopped toasted pistachios
Soft Butter
Warm Maple Syrup (see note)
Blueberries (1/3 c.)
Clementine filets (from 2 clementines)
coarsely chopped toasted Pistachios
Place the dry ingredients in a bowl and whisk to combine; set aside.
Place the egg in a small bowl and whisk in the butter. Whisk in the buttermilk.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix together in as few strokes as possible using a wide rubber spatula. The batter will be lumpy with a few spots of flour showing…this is OK.
Melt some butter in a nonstick or cast iron pan over medium to medium-high heat, or in an electric skillet set at 365°. Scoop each pancake using a scant quarter cup ice cream scoop, spreading slightly with the back of the scoop to form 3 inch cakes. Scatter a few blueberries and some of the finely chopped pistachios over each cake. Continue to cook until bubbles begin to form and pop on the surface or each cake—about 2 minutes.
Carefully flip the pancake over and cook until springy to the touch—another 1 1/2 to 2 minutes or so. Keep the pancakes warm in a low oven until all of the cakes have been cooked. Makes 8 to 9 pancakes.
Variations:
Replace pistachios with any favorite nut flour. Pecans would be particularly nice…almonds would be good too.
Omit the blueberries
Substitute chocolate chips for the blueberries.
Add the zest of an orange to the batter.
Top with a dollop of yogurt (plain or sweetened) or fresh ricotta
Note: If serving with the Clementine filets, add the collected juices of the clementines to the maple syrup and simmer until the syrup has thickened slightly.
http://www.forloveofthetable.com/2015/03/marking-passage-of-another-year.html
As published on forloveofthetable.com
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