Chocolate Chip Pistachio Pancakes With Salted Honey Caramel Syrup Food

SALTED PISTACHIO MERINGUES

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
• Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250 degrees F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for one minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
• Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250 degrees!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with fleur de sel and set aside to cool.

CHOCOLATE CHIP-PISTACHIO PANCAKES WITH SALTED HONEY CARAMEL SYRUP

Steps:

• For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.)
• For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate.
• Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F.
• Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter.
• To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot.

CHOCOLATE CHIP PANCAKES WITH CINNAMON HONEY SYRUP

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients just until moistened. Fold in chocolate chips. , Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm., Combine the syrup ingredients and microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally. Serve with pancakes.

PISTACHIO WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.