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–+ servings
Total Time :10 minutes
Servings: 3

INGREDIENTS
 

  • 1 cup/240 grams milk
  • 2 large eggs
  • 3 tablespoons sugar
  • ⅔ cup + 1 tablespoon/170 grams oil
  • 1 teaspoon vanilla paste
  • 1 heaping tablespoon pistachio paste
  • 1¾ cups/220 grams all-purpose flour
  • 1 tablespoon/12 grams baking powder
  • 2 ounces/55 grams white chocolate pralines or chopped chocolate

Toppings:

  • Maple syrup
  • Crushed pistachios
  • Shredded coconut

INSTRUCTIONS

  • Heat a nonstick skillet over low heat. Lightly grease a round ring mold, if using.
  • Whisk milk, eggs, sugar, oil, vanilla, and pistachio paste until smooth. Stir in flour and baking powder until just combined.
  • Pour a small amount of batter into the ring. Arrange the white chocolate pralines on top of the batter, then cover with a bit more batter.
  • Cook on low heat until the edges are set and the bottom is golden, about 4 minutes. Remove the ring and flip the pancake. Cook until golden and cooked through, about 4 more minutes. Serve immediately.