Pistachio Cloud Cakes

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Fluffy, light-as-air pancakes stuffed with a dreamy pistachio custard that oozes out with every forkful. ๐ŸŒฅ๏ธ๐Ÿต.


Souffle Fluffy Pancakes:
2 egg yolks
1/4 cup milk
1/2 tsp vanilla extract
1/4 cup all-purpose flour
1/2 tsp baking powder
2 egg whites
1/4 cup granulated sugar

For the Pistachio Custard:
1/2 cup shelled pistachios, finely ground
2 egg yolks
1/4 cup sugar
1 cup milk
1 tbsp cornstarch
1/2 tsp almond extract (optional)


Make the custard:
Blend the pistachios in a food processor until they become a fine powder.
In a bowl, whisk together the egg yolks, sugar, and cornstarch.
In a saucepan, heat the milk until it just begins to simmer. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard.

Make the Pancakes:
Mix the egg yolks, milk, and vanilla extract in a bowl.
Sift in the flour and baking powder, and whisk until smooth.
Beat the egg whites until soft peaks form, then add sugar and beat until stiff peaks.
Fold the meringue into the yolk mixture gently.
On a low heat, grease a non-stick pan lightly and place a ring mold in the pan.
Fill the mold halfway with batter, add a dollop of the pistachio custard, then cover with more batter.
Cook covered on low heat for about 5 minutes, until the bottom is golden and the top is set.
Carefully flip the pancake with the mold, and continue to cook for another 3-4 minutes.
Remove the mold, transfer the pancake to a plate, and let it cool slightly. The residual heat will continue to cook the custard.
Serve these filled pancakes warm with additional pistachio custard on top or a dusting of powdered sugar. Enjoy your culinary creation of fluffy pancakes with a surprise pistachio custard center!
Remove from heat, mix in the ground pistachios and almond extract if desired.
Strain the custard through a sieve for smoothness. Let it cool and thicken.

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