Buttermilk pancakes with citrus salad

Name: Buttermilk pancakes with citrus salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TABLESPOONS Pistachio kernels; 2 Oranges; 2 Grapefruits; 2 pink grapefruits; 25 g Butter or margarine; 2 Eggs (size M); 50 g Sugar; 250 ml Buttermilk; 200 g Flour; 1/2 package Baking Powder; 1 pinch Salt; 2-3 TABLESPOONS clarified butter; 4 TABLESPOONS Whole milk yoghurt; 3 TABLESPOONS Honey

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TABLESPOONS Pistachio kernels
2 Oranges
2 Grapefruits
2 pink grapefruits
25 g Butter or margarine
2 Eggs (size M)
50 g Sugar
250 ml Buttermilk
200 g Flour
1/2 package Baking Powder
1 pinch Salt
2-3 TABLESPOONS clarified butter
4 TABLESPOONS Whole milk yoghurt
3 TABLESPOONS Honey

Directions

1
Roast the pistachios in a pan without fat. Peel oranges and grapefruits so that the white skin is completely removed. Remove the fillets between the parting skins. Squeeze the juice.
2
Mix juice and fillets. Melt the fat. Mix eggs and sugar with the whisk of the hand mixer until creamy. Stir in fat and buttermilk. Mix flour, baking powder and salt and stir in. Heat the clarified butter in portions in a large pan.
3
With a small ladle add 3 stains each. Bake at medium heat until golden on each side. Remove from the pan and keep warm. Process the rest of the dough in the same way. Makes about 12 pancakes.
4
Mix yoghurt and 2 tablespoons honey. Coarsely chop the pistachios. Arrange citrus fillets, yoghurt and pancake on plates. Sprinkle with pistachios and sprinkle with remaining honey.