Orange Blossom and Pistachio Morning Pancakes are a delightful way to start the day, combining the fragrant aroma of orange blossom with the nutty crunch of pistachios. These pancakes have their roots in Middle Eastern cuisine, where orange blossom water is a staple in desserts and sweets. The batter is light and fluffy, with a hint of citrus, and the pistachios add a pleasing texture and flavor contrast. Enjoyed by both children and adults, these pancakes are perfect for a leisurely weekend breakfast or brunch. Drizzle with honey or serve with yogurt to enhance their natural sweetness, making them a beloved choice for those who appreciate a blend of exotic and comforting flavors.
Orange Blossom and Pistachio Morning Pancakes
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Flour – 2 Cups
- Baking Powder – 2 Tsp
- Salt – 0.5 Tsp
- Egg – 2 Piece
- Milk – 1.5 Cups
- Orange Blossom Water – 2 Tbsp
- Pistachios – 0.5 Cups
- Butter – 2 Tbsp
- Sugar – 2 Tbsp
- Vanilla Extract – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
6 Grams
Saturated Fat
130 Mg
Cholesterol
320 Mg
Sodium
45 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
10 Grams
Sugars
8 Grams
Protein
Directions
Step 1
In a large bowl, whisk together flour, baking powder, and salt.
Step 2
In another bowl, beat eggs, then add milk, sugar, and orange blossom water. Mix well.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4
Gently fold in chopped pistachios.
Step 5
Let the batter rest for 10 minutes.
Step 6
Heat a non-stick skillet over medium heat and add a small amount of butter.
Step 7
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook until golden brown. Repeat with remaining batter.
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