PISTACHIO PANCAKES in a pan, easy and quick sweets perfect for all occasions, great for a snack, without oven and no rising.
Have you ever had those days when you suddenly crave something sweet, but without too much fuss? That’s how it started. After dinner, the house was silent, I had a cup of tea and… a great craving for something good, soft, and pistachio-flavored!
In the fridge, I had some pistachio cream to finish, and in 5 minutes these sweet pistachio pancakes in a pan were born, without rising and without oven. An easy dough with flour, milk, sugar, and a pinch of instant yeast, stretched with your hands and cooked in a pan. Inside was a soft heart of pistachio cream that becomes irresistible when just warm!
Perfect for a quick snack, a smart dessert after dinner, or even for the weekend breakfast when you want to pamper yourself without spending hours in the kitchen. The great thing is that you can also fill them with Nutella, jam, or ricotta and chocolate: they are super versatile!
If you love pistachios, you have to try this recipe. Crunchy on the outside, soft on the inside, they disappear in no time… words of a greedy mom and gourmet kids 😄
Join me in the kitchen, today we are making sweet pistachio pancakes in a pan, ready in 5 minutes and without rising.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups flour (Your choice)
- 1/4 cup milk (Or water)
- 2 eggs
- 1/2 cup sugar
- 1 tsp instant yeast for savory preparations
- 1 pinch salt
- 2 oz pistachio paste
Steps
Pour the flour with the yeast in a bowl, add a pinch of salt, the sugar, and mix, then add the eggs one at a time and mix.
Add the milk or water if needed.
Roll out the dough on the work surface and cut it with a 2-inch cutter.
Fill with pistachio paste and pair the discs, sealing the edges.
Oil a pan and cook the pancakes flipping them for about minutes with the lid closed.
Or the oven at 350°F for about 15 minutes or air fryer at 340°F for 7-8 minutes flipping them.
Bon appetit
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PISTACHIO PANCAKES in a pan
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Extra Tips
If you want an even more indulgent effect, sprinkle the pancakes with powdered sugar or cinnamon after cooking.
Add a tablespoon of Greek yogurt to the dough for a softer consistency.
Use type 1 or whole wheat flour for a rustic variant.
Cut them in half and fill them even after cooking, like a sweet sandwich.
They can also be frozen once cooked and reheated in the pan when needed.
PISTACHIO PANCAKES in a pan
Can I cook pistachio pancakes in an air fryer?
Yes, with some attention: cook them at 350°F for about 6-7 minutes, flipping them halfway through cooking.
Which pistachio cream is best?
You can use classic spreadable pistachio cream, even the ready-made one from the supermarket. The important thing is that it is thick and not too runny.
Can the pancakes be made in advance?
Yes, but they are best fresh. If you want to keep them, reheat in a pan or microwave before serving.
Can I use a filling other than pistachio?
Of course! Nutella, jam, hazelnut cream, ricotta, and chocolate chips are perfect.
Does the dough work for savory uses?
Yes! Just remove the sugar and fill with cheese, ham, olives, etc.
