Tuesday, 20 October 2009
Adding a slice of fruit to the top of a pancake turns it into something really special.
When you are talking about pancakes that are already studded with pistachio nuts and chopped dates, then you are talking really special.
I just love cooking with oats. They seem so very wholesome and healthy to me. Oats are very good for you.
So are nuts and dates.
Nuts, dates, oats, apples . . .
These just have to be incredibly healthy, right?
That must mean you can eat even more of them than other pancakes. ☺
There is NO such thing as too much of a good thing. (Wisdom according to Marie)
*Date and Pistachio Hot Cakes*
Oh, we do love these tasty pancakes. Chock full of goodness with the oats, chopped pistachios and then dates. When you add the surprise of a slice of apple or pear on the top, well . . . these just become fabulous!! I like to serve them with a dollop of thick Greek Yoghurt and some honey drizzled over top.
2 tsp baking powder
1 tsp salt
3 TBS soft light brown sugar, packed
50g of rolled oats
100g shelled, unsalted pistachio nuts, coarsely chopped
100g moist dates, pitted and chopped
the grazed zest of one lemon
250ml of whole milk
2 large eggs
55g unsalted butter, melted
(plus more for buttering the pan and brushing over the fruit slices)
2 crisp eating apples, cored, and sliced crosswise into 1/4 inch slices
(You can also use firm pears)
Sift the flour, baking powder and salt into a large bowl. Stir in the sugar along with the oats, dates and pistachios. Beat together the eggs, melted butter, milk and lemon zest. Pour this over the dry mixture and mix all together just to combine and make sure all the dry bits are moistened. It doesn't have to be smooth.
Heat a large non stick pan over medium heat. Brush with butter. Spoon on dessertspoons of the batter, leaving some space between each one. Top each with a slice of apple. Cook for several minutes, until small bubbles begin to appear on the upside. Turn over, brushing the apple slices with butter some melted butter before turning. Cook on the other side until nicely browned and cooked through, about 2 minutes. Keep warm in a slow oven while you cook the rest.
Serve warm, drizzled with some honey and a dollop of Greek Yoghurt if desired.