Pistachio Honey Pancakes

Fluffy American-style pancakes meet the rich, nutty sweetness of Honey One Pistachio Honey in this weekend breakfast worth getting up for. A handful of crushed pistachios on top adds the perfect crunch.

Makes 8 pancakes (serves 4) · Preparation: 10 minutes · Cooking: 15 minutes

Ingredients

• 200g self-raising flour
• 1 tbsp caster sugar
• 1 tsp baking powder
• 2 medium eggs
• 200ml whole milk
• 25g unsalted butter, melted, plus extra for the pan
• 4 tbsp Honey One Pistachio Honey, gently warmed
• 40g shelled pistachios, roughly chopped

Method

1. Whisk the flour, sugar, baking powder and a pinch of salt together in a large bowl.
2. In a jug, beat the eggs with the milk and melted butter, then pour into the dry ingredients and whisk to a smooth, thick batter.
3. Rest the batter for 5 minutes while you heat a non-stick frying pan over a medium heat with a little butter.
4. Add small ladlefuls of batter, cooking 2–3 at a time for about 2 minutes, until bubbles appear on the surface.
5. Flip and cook for 1–2 minutes more, until golden and cooked through. Keep warm while you cook the rest.
6. Stack the pancakes, spoon over the warmed Pistachio Honey and scatter with the chopped pistachios.

Serving suggestion

Serve with sliced banana or a spoonful of Greek yoghurt alongside.

Made with Honey One Pistachio Honey