[ba-column size=”one-half” last=”0″]Wheat Pancakes with Strawberry-Pistachio Topping[/ba-column]
[ba-column size=”one-half” last=”1″]Wheat Pancakes with Strawberry-Pistachio Topping[/ba-column]

[ba-column size=”one-half” last=”0″]Wheat Pancakes with Strawberry-Pistachio Topping[/ba-column]
[ba-column size=”one-half” last=”1″]Wheat Pancakes with Strawberry-Pistachio Topping[/ba-column]

[ba-column size=”one-half” last=”0″]Wheat Pancakes with Strawberry-Pistachio Topping[/ba-column]
[ba-column size=”one-half” last=”1″]Wheat Pancakes with Strawberry-Pistachio Topping[/ba-column]

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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