These pancakes are made for low-energy mornings, when you want something warm and comforting without turning the kitchen upside down. The pistachios add quiet richness, while skyr keeps everything light and softly creamy.
Ingredients
- 200 g / ¾ cup plain skyr
- 1 egg
- 3 tbsp finely ground pistachios (unsalted)
- 3 tbsp all-purpose flour
- ½ tsp baking powder
- 1 tsp honey or sugar
- A pinch of salt
- Neutral oil or butter, for frying
To serve (optional)
- Extra chopped pistachios
- Yogurt, honey, or fresh fruit
Instructions
- Start with one bowl.
Add skyr and egg to a bowl and whisk briefly until smooth — no need for precision. - Fold in the rest.
Add ground pistachios, flour, baking powder, honey, and salt. Stir just until combined. The batter should be thick but spoonable. - Heat the pan.
Warm a non-stick pan over medium heat and lightly grease it. - Cook without rushing.
Spoon small portions of batter into the pan. Cook until bubbles appear and the edges look set, then flip gently. - Finish softly.
Cook the second side briefly until lightly golden. Transfer to a plate and repeat. - Serve warm.
Eat straight away or stack loosely — they stay tender even as they cool.
Tips:
- If the batter feels too thick, add 1–2 teaspoons of milk or water
- Keep the heat moderate — skyr browns faster than regular batter
- Grind pistachios finely for a smoother texture
- These pancakes don’t need syrup; a little honey is enough
More ideas: Crispy Bacon, Soft Eggs & Creamy Avocado, S’mores-Style French Toast, Strawberry Cheesecake Sundae Cups
Leave a Reply