Wheat Pancakes with Strawberry-Pistachio Topping
Wheat Pancakes with Strawberry-Pistachio Topping
Wheat Pancakes with Strawberry-Pistachio Topping
Wheat Pancakes with Strawberry-Pistachio Topping
Wheat Pancakes with Strawberry-Pistachio Topping
Wheat Pancakes with Strawberry-Pistachio Topping

The windows in the house were opened over the weekend, filling the rooms with fresh spring air. Even without the major changes of season in Northern California, there is still a freshness in the air that has made an entrance in the past week. I cleaned out the majority of my garden, preparing the boxes and soil for a fresh crop of plants (so excited) and spent much of the weekend on the patio, soaking in the sun.

My refrigerator is slowly filling with spring produce: asparagus, radishes, and strawberries. While I’ve been known to cook strawberries, I always feel that the first berries of the season should be eaten fresh with minimal fuss. I love the accompanying flavor of pistachios and cardamom (just a small pinch.) This topping would also be perfect for week day yogurt bowls or oatmeal!

Wheat Pancakes with Strawberry-Pistachio Topping
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Serves: 2
 

Ingredients
  • Strawberries
  • 2 to 2½ cups quartered strawberries
  • 3 tablespoons ground roasted pistachios
  • 1 tablespoon maple syrup, plus extra for topping
  • 2 teaspoons lemon juice
  • ⅛ teaspoon cardamom
  • Pancakes
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon walnut oil
  • 1 tablespoon maple syrup
  • 2 large eggs
  • 1 cup milk

Instructions
  1. In a bowl, toss together quartered strawberries, pistachios, maple syrup, lemon juice, and cardamom. Let sit while making pancakes.
  2. Combine flour, baking powder, and salt in a bowl. Give a good stir to combine.
  3. In a separate bowl, whisk together egg, maple syrup, oil, and milk. Stir in to pancake batter, just until combined. Add more milk if needed to thin batter.
  4. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  5. Serve with a bit of butter, a few spoonfuls of strawberries, and extra maple syrup if desired.

Notes
*If you can’t find whole wheat pastry flour, using unbleached all-purpose instead. For an extra crunch to your pancakes, grind pistachios into a meal and sub in ¼ cup pistachio meal for ¼ cup of the flour.

 

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