- Mix the flour and baking powder in a large bowl. Stir in the oats, sugar,pistachio nuts and cranberries.
- Make a well in the centre and beat in the egg yolks and buttermilk to make a thick batter (it should have the consistency of thick cream).
- Whisk the egg whites until stiff but not dry and fold into the batter.
- Heat a griddle pan or large heavy-based non-stick frying pan over a moderate heat. Add a tiny drop of oil to the hot pan. When the pan is hot, drop a heaped dessertspoon of the batter into the pan, flatten slightly with the back of the spoon, so that the pancakes are about 10cm (4in) in diameter and about 5mm (1/4) thick.
- Cook for about 2 mins or until bubbles start to break on the surface and pancakes are firm enough to flip. Flip and cook for 1-2 mins more, until they feel springy when prodded. Transfer to a warm oven while you cook the rest, adding more oil as necessary.
Recipe from www.americanpistachios.org/
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These tasty pancakes are perfect for a mid-morning brunch
125g (4 1/2oz) plain flour 1 level tsp baking powder 75g (3oz) porridge oats 2-3 level tbsp caster sugar 75g (3oz) shelled, unsalted pistachio nuts, roughly chopped 75g (3oz) cranberries 2 medium eggs, separated 284ml (10fl oz) carton buttermilk – see cooks tip Rapeseed oil, for frying Greek yogurt and summer berries, to serve
Time: 10 mins Serves: 12 Nutrition: 139 cals Fat 6g (0.8g sat fat)