Pistachio Honeycomb Pancake Plate
Buttermilk pancakes stacked high and finished with crushed pistachios and chunks of honeycomb for a breakfast that feels a little special.
Honeycomb is not something most people keep on hand, but a small piece goes a long way once it softens slightly into a warm pancake stack. Crushed pistachios add color and crunch that plain syrup cannot match. Look for comb honey at a farmers market or specialty grocer and save any extra for spreading on toast.
Ingredients
Method
Tap a number to mark a step doneWhisk the flour, sugar, baking powder, and kosher salt in a large bowl until the dry ingredients are evenly combined.
In another bowl, whisk the buttermilk, eggs, and melted butter until smooth, then fold the wet ingredients into the dry ones until just combined.
Let the batter rest for 5 minutes while you heat a griddle over medium heat and rub it lightly with butter.
Pour scant half-cup rounds of batter onto the griddle, leaving enough room between each one so they cook evenly.
Cook until bubbles rise and the edges turn matte, about 3 minutes, then flip and cook the second side for 2 more minutes until golden brown.
Stack the pancakes four high on each plate and scatter the crushed pistachios generously over the top and down the sides.
Tuck small pieces of honeycomb between the layers and on top so it starts to melt slightly into the warm stack.
Finish with a light drizzle of honey just before serving so the comb stays crunchy at the table.
Kitchen note
Crush the pistachios by hand rather than in a food processor so you keep some larger pieces for crunch instead of ending up with pistachio dust.
