Pistachio Pancakes

 

METHOD:

1.  Put the pistachios into the blender, grind with grinding mode, and split them up into 20-g portions to be used as toppings.

2.  Put milk into ingredients from step (1), and blend for approximately 1 minute in MANUAL mode: 1-10* until it is smooth.

3.  Pour all of A into the ingredients from step (2), and blend for approximately 1 minute in MANUAL mode: 1-5* until it is no longer powdery.

*Start with the blending speed level of [1], then slowly raise it until it reaches the specified level.

4.  Heat salad oil on a frying pan, pour the ingredients from step (3) onto it, and fry until both sides are well cooked.

5.  Place ingredients from step (4) into a container, serve with whipped cream, and sprinkle pistachio toppings.

 

INGREDIENTS:

  • 70 g Pistachio nuts
  • 180 ml Milk
  • Adjust to suit your needs Salad oil
  • Adjust to suit your needs Whipped cream

 

Sub A:

  • 2 Eggs
  • 2 tbsp Salad oil
  • 80g Sugar
  • 2g Salt
  • 200g Flour
  • 8g Baking Powder