Today I present to you Pistachio Heart Pancakes. Ideal for a tasty breakfast???!!! They are soft and delicious, these treats with a creamy pistachio heart.

A recipe you should write down immediately, which will become your go-to when you want to spoil your family with a delicious breakfast.

We enjoy them at breakfast accompanied by maple syrup, peanut butter, and jam or at a brunch. There are endless variations, both sweet and savory.

Regarding deliciousness, there’s no need to waste words; the appearance speaks for itself.

Just sink a fork into these delicious pancakes to discover just how soft, creamy, and perfectly sweet they are.

My advice is to eat them right away, freshly made, while they’re still hot and the pistachio cream is pleasantly melted but retains some consistency.

I used pistachio, but you can substitute it with hazelnut cream or jam.

Needless to say, this idea of filling pancakes has opened up a whole world of possible experiments… I suspect we’ll see some interesting results soon!

Difficulty: Very Easy
Cost: Very Affordable
Preparation time: 10 Minutes
Portions: 10/12
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

152.67 Kcal

calories per serving

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Energy 152.67 (Kcal)
Carbohydrates 24.14 (g) of which sugars 7.32 (g)
Proteins 4.86 (g)
Fat 4.59 (g) of which saturated 0.23 (g)of which unsaturated 1.32 (g)
Fibers 0.81 (g)
Sodium 92.49 (mg)

Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pancakes

2 1/2 cups all-purpose flour (or oat)
2 tbsps sugar (or 2 tbsps erythritol)
2 1/4 cups partially skimmed milk (or plant-based)
2 1/2 tsps baking powder
3 eggs
1 pinch salt
as needed olive oil (to grease the pan)
as needed pistachio cream
powdered sugar (for optional dusting)

Tools

Pan
Bowl
Whisk
Food Scale
Spatula

Steps for Pancakes

Beat the eggs with the sugar in a bowl.
Add the flour and baking powder and mix.
Then add the milk.
Mix until you get a smooth batter.
Grease a non-stick pan with a little olive oil and heat it.
(Use a paper towel to spread it over the entire surface of the pan).
Then pour the batter, using a spoon to shape the pancake into the classic round form.
Add a level spoonful of pistachio cream to the center.
Cook over medium-low heat.
Cover with another batter.
As soon as you notice small bubbles forming on the surface of the pancake, flip it with a spatula and finish cooking on the other side for 30-40 seconds.
Continue until the batter is used up.
Garnish with powdered sugar or fresh fruit, or serve with pistachio cream and chopped pistachios on top.
Enjoy your meal