When we lived in New York, one of our favorite anniversary spots was Dawat, Madhur Jaffrey’s place on 58th. So good! I don’t know if it’s still on the menu, but she used to make a naan bread filled with apricots and pistachios that was to die for. That was the inspiration for my pancakes. Hope you love them!
Jen’s Grain-Free Apricot and Pistachio Pancakes
3 cups Birchbender’s pancake mix
2 3/4 cups water
2 teaspoons vanilla extract
1 1/2 teaspoons cardamom (Very floral tasting. It shows up a lot in Indian and Scandinavian food. Just use 1 teaspoon if you’re new to cardamom.)
1 teaspoon cinnamon
1 1/2 cups Turkish apricots – chopped
3/4 cup pistachios – chopped
Dot an oiled or buttered skillet or griddle with ¼ cup mounds of batter. Flip when golden perfection. Repeat.
Top with extra apricots if you’re so inclined.
I like alternatives to syrup, but you do you! Here’s a vanilla sauce with just a little maple.
Coconut Maple Vanilla Sauce
For the sauce, combine, and heat til thick and bubbly, whisking occasionally:
1 can coconut milk
1/4 cup maple syrup
1 teaspoon vanilla extract
1 Tablespoon cornstarch
Hand to someone wonderful. Let them sauce it themself to their desired sauciness level.
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Need a griddle? Mine’s my favorite combo – cheap and awesome!
My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.