These mini two-bite pancakes are filled with custard and make a fantastic dessert.
Recipe type: More Tempting Treats
Serves: 12 pancakes
Ingredients
1 cupall-purpose flour
[1/2] cupwhole-wheat flour
1 cupwhole milk
[1/2] cupwater
1 tsp. active dry yeast
1 tsp.baking powder
[1/2] tsp.salt
2 TB.sugar
2 cupsAshta Custard (recipe later in this chapter)
[1/2] cup ground pistachios
1 cupSimple Syrup (recipe later in this chapter)
Instructions
In a large bowl, whisk together all-purpose flour, whole-wheat flour, whole milk, water, yeast, baking powder, salt, and sugar. Set aside for 30 minutes.
Preheat a nonstick griddle over low heat.
Spoon 3 tablespoons batter onto the griddle, and cook pancake for about 30 seconds or until bubbles form along entire top of pancake. Do not flip over pancake. You're only browning the bottom.
Transfer pancake to a plate, and let cool while cooking remaining pancakes. Do not overlap the pancakes while letting them cool.
Form pancake into a pocket by folding pancake into a half-moon, and pinch together the edges, but only halfway up.
Spoon Ashta Custard into a piping bag or a zipper-lock plastic bag, snip off the corner, and squeeze about 2 tablespoons custard into each pancake pocket. Sprinkle custard with pistachios.
Serve pancakes chilled with Simple Syrup drizzled on top.
Notes
Tasty Tip For best results, refrigerate the filled pancakes for 2 hours before serving. This firms them a bit.