PISTACHIO PANCAKES WITH A SWEET PISTACHIO MASCARPONE CREAM
The pistachio is a versatile nut; it’s the flavour of popular ice cream and desserts, and it perfect when served salty or used as a pesto. Chefs are enlisting pistachios in their desserts, but equally perform well in savory dishes, too. Pistachios should be highlighted for its goodness, it is lower in calories than other nuts, while also high in fibre, vitamins and protein.
Azada has created a delicately sweet yet smooth oil with delicate hints of bitterness with a well rounded flavour, which is perfect for dressing salads, roasted vegetables and much more.
2 ½ tablespoons Azada Pistachio Oil + 2 tablespoons
100 ml semi-skimmed milk
100 grams all purpose flour (or gluten free Mix Pâtisserie – Mix C flour)
25 grams granulated sugar + 20 grams
A pinch of sea salt
1 large egg
15 grams baking powder
125 grams mascarpone cheese
Butter for frying
Coconut shavings for garnishing
In a mixing bowl thoroughly combine the milk, flour, salt, baking powder, egg, 25 grams of sugar and 2 ½ tablespoons of Azada Pistachio Oil to make a smooth, thick batter.
In a separate bowl thoroughly combine the mascarpone cheese, additional sugar and Azada Pistachio Oil and set aside in the fridge to cool.
Next, heat a miniature frying pan over a medium heat, add a little butter, once melted drop heaped tablespoons of the batter into the frying pan and cook for 1 ½ to 2 minutes, or until the sides start to set and tiny bubbles start to form on the surface.
Carefully flip the pancake over with a spatular knife and cook for a further minute, or until the pancake is lightly golden and spongy when touched.
Transfer the pancake to a plate. Remove the pistachio cream from the fridge and layer the pancakes up with the cream and sprinkle with coconut shavings.