Description
Soft, fluffy mini pancakes stacked and topped with rich pistachio cream—delicately sweet and perfectly sized for a refined summer brunch.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 egg
- 1 tablespoon melted butter
- 1/2 cup pistachio cream or spread
- Optional: chopped pistachios for garnish
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Add milk, egg, and melted butter; mix until smooth.
- Heat a nonstick skillet over medium heat; drop 1 tablespoon of batter for each mini pancake.
- Cook 1–2 minutes per side until golden.
- Stack pancakes and top with pistachio cream and chopped pistachios if desired.
Notes
- Serve immediately for the best texture and warmth.
- Pistachio cream can be warmed slightly for easier drizzling.
- Substitute pistachio cream with hazelnut or almond spread for variation.
Nutrition
- Serving Size: 1 mini pancake
- Calories: 110
- Sugar: 4g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
