Pistachio and Orange Pancakes

I had some pistachios and had been reading up on North African cooking, plus, it was breakfast time! I was instantly inspired by baghrirs, which, with the addition of yeast, are enjoyed in the North African region, often served with a mix of honey and butter. They are also known as Moroccan pancakes. The spongy appearance and texture come from the yeast and semolina flour, but I used regular whole wheat flour, they came out great!

Raisins are a common addition, but I decided to add pistachios to the mix as a topping to add crunch and compliment the citrus element. Pistachios are also no stranger to Maghreb kitchens! Cooking with citrus is underrated, but commonly paired with pistachio so I grated in some orange. I have made orange glaze for babka which I sprinkled pistachios over, and that was delicious proof! It also helps that orange mixed with honey is a glorious combination.

The holes allow the pancakes to soak up your sauce.

These pancakes serve as a fabulous breakfast, brunch or tea time addition, definitely try them out! I will be making these more often.

Ingredients

1 cup all-purpose flour

1 cup whole-wheat or semolina flour

2 teaspoons baking powder

1/4 cup pistachios, crushed

1/2 teaspoon fast acting dry yeast

1 cup warm water

1 teaspoon salt

1/2 teaspoon white sugar

1/8 + 1/8 teaspoon almond extract

1/4 teaspoon vanilla

1 cup milk

2 eggs

1 teaspoon orange zest

1 teaspoon orange juice

1/2 orange herbal tea bag

1/2 cup honey

4 tablespoons butter

Instructions

In a blender (or bowl where you'll use a hand mixer), add the sugar, water, and yeast. Sit until the yeast activates and foams, in about 5-10 minutes.

Add the flours, milk, baking powder, salt, vanilla, 1/8 teaspoon almond extract, and eggs. Beat the mixture until smooth and the flour is all incorporated with no lumps. Sit the batter for 35 minutes.

Scoop a 1/4 cup on a non-stick pan and cook until bubbles show and burst, don't turn over! Just remove from heat once the pancake has browned underneath.

Heat the butter, orange zest, orange juice, 1/8 teaspoon almond extract, and honey in the microwave until the butter melts, stir well. Mix in the tea bag contents.

Pour the hot honey orange butter sauce over your pancakes, sprinkle with pistachios and serve! Makes 12-16 pancakes.

Tip: as you cook your pancakes, occasionally blend your batter for a few seconds to revive the fluffy factor.

Whole-wheat Cornmeal Cereal Pancakes with Jalapeno and Honey

I love corn and cornmeal and grew up eating it in various forms, but never pancakes! Combining whole wheat flour and cornmeal not only adds a gritty dimension to your pancakes but gives you extra benefits like added fiber and vitamins. Adding jalapenos and honey gives them an extra kick and some natural sweetness and both ingredients are known to compliment cornmeal based baked goods such as muffins and bread. Enjoy these mini pancakes in cereal form, inspired by the Tik Tok and Instagram craze.

Ingredients

1 egg

1 cup almond milk

1/2 teaspoon vanilla

2 tablespoons honey

3/4 cups cornmeal

3/4 cups whole wheat flour

Pinch of salt

1/2 teaspoon cinnamon

1 teaspoon baking powder

2 tablespoons jalapenos, minced

2 tablespoons butter

Instructions

Step  1

Whisk the egg, vanilla, and milk in a medium-sized bowl. 

Step 2

Whisk in the honey, then add the cornmeal and whole wheat flour, whisk until there are no lumps. Mix in the baking powder and cinnamon.

Step 3

Heat and grease a non-stick pan, and move your batter to a piping bag (you can also use a plastic or zip lock bag and make a small incision in one of the corner tips.

Step 4

Pipe the batter at your desired size into the pan and while one side is cooking sprinkle the minced jalapeno on top, then turn over when you start to see bubbles do not burn! Set aside and cook your mini pancakes in batches.

Step 5

Once they are all done, toss the pancakes in the melted butter to crisp them up a bit and add some buttery flavor.

Serve hot in a bowl with butter, warm milk, and honey!