CARDAMOM & PISTACHIO (KULFI) PANCAKES

CARDAMOM & PISTACHIO (KULFI) PANCAKES

Beautifully fluffy and light pancakes that  have a subtle hint of cardamom running through them and are drizzled with the most luscious cardamom and mascarpone glaze and are finished off with little jewels of pistachio. Kulfi ice-cream in pancake form!

 

In Pakistani and Indian desserts one of the most common flavourings you will find is cardamom. It has a warm, spicy sweet taste with little citrusy notes, and just a little can transform a plain ordinary dessert into something aromatic and beautiful.

 

 

One very popular dessert is kulfi ice-cream, which is a luscious creamy ice-cream which almost always is predominantly flavoured with cardamom and pistachios. Everyone in my family adores this ice-cream, especially my mum, and as her birthday is coming up I wanted to make something special for her birthday breakfast that the kids would also enjoy, and this was what I came up with.

 

 

I know my mum will love these, but after the first bite I fell head over heels in love with these beautifully indulgent pancakes. The little notes of cardamom in the fluffy light pancakes, transforms it completely, and as you cook them the whole house fills with the most tantalising warm scent of cardamom.

 

 

Combined with the sweet, creamy, lush glaze and nutty crunch of pistachios you really loose yourself in these heavenly pancakes, as it really does feel like pure blissful indulgence.

 

CARDAMOM & PISTACHIO (KULFI) PANCAKES

October 30, 2018
: 2 - 3
: 15 min
: 20 min

Beautifully fluffy and light pancakes that have a subtle hint of cardamom running through them and are drizzled with the most luscious cardamom and mascarpone glaze and are finished off with little jewels of pistachio. Kulfi ice-cream in pancake form!

By:

Ingredients
  • Pancakes:
  • 1 cup (120g) plain flour
  • 4 tbsp granulated sugar
  • 1/8 tsp salt
  • 2 tsp baking powder
  • ½ tsp cardamom powder
  • 1 large egg
  • ¼ cup (55g) unsalted butter, melted
  • 1 cup (20ml) buttermilk
  • 1 tsp vanilla paste
  • Oil to lightly coat pan
  • Glaze:
  • 1/3 cup (75g) mascarpone
  • ½ tsp cardamom
  • ¼ tsp vanilla paste
  • 1/3 cup (40g) icing sugar
  • ½ cup (120ml) cream
  • 1 tbsp soft unsalted butter
  • 2-3 tbsp crushed pistachios
Directions
  • Step 1 Mix flour, sugar, salt, baking powder and cardamom.
  • Step 2 In a separate bowl combine the egg, cooled butter, buttermilk and vanilla, mixing until thoroughly combined.
  • Step 3 Pour the wet ingredients into the dry ingredients and stir till just combined (do not overmix, or pancakes will not be fluffy). Batter will be thick and lumpy. Leave the batter to rest for at least 10 minutes. (If you skip this stage pancakes will not be fluffy).
  • Step 4 In the meantime prepare the glaze: Combine all of the glaze ingredients together and whisk till all incorporated. I like my glaze to be a bit on the thicker side but if you prefer it to be runnier, add more cream, 1 tablespoon at a time.
  • Step 5 Coat a non-stick pan lightly with oil and heat over low medium.
  • Step 6 Using a 1/3 cup measure scoop out some batter and drop into the pan. Cook until bubbles start to form on the top (3-4 minutes), and then flip over to the other side and cook for another 2-3 minutes. Pancakes should be golden brown on both sides. Repeat with remaining batter.
  • Step 7 Serve pancakes with a drizzle of the glaze and sprinkling of crushed pistachios.
  • Step 8 Enjoy x


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