Buckwheat pancakes with apple and pistachio nuts

Name: buckwheat pancakes with apple and pistachio nuts
Cook time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 2,5 el unsalted butter or margarine; 1 medium sized egg; 300 ml buttermilk; 2 el maple syrup; 130 g gluten free buckwheat flour; 2 tl baking powder; 1 mespoint salt; 50 g peeled pistachio nuts; 2 Elstar apple other fresh sweet apples possible; 50 g white raisins

Pancakes from buckwheat flour with pistachio and apple.

Ingredients

Kitchen Stuff

1 rasp

Directions

Melt the butter in a pan. Beat the egg, buttermilk, maple syrup and melted butter.
Mix the buckwheat flour, baking powder and the salt in a bowl.
Pour the buttermilk mixture with the dry ingredients into the bowl and mix until smooth.
Roast the pistachio nuts in a dry frying pan for 1 min on medium heat and chop finely.
Peel and grate the apples. Mix with the raisins and the pistachio nuts through the batter.
Melt the butter in two frying pans with non-stick coating and fry 3 pancakes of Ø 8 cm in each pan in 6 min. Golden brown and done. Turn halfway.
Bake 4 more pancakes.