Pistachio & spiced chocolate hotcakes with raspberry crema

Pistachio & spiced chocolate hotcakes with raspberry crema

Chris Middleton

Spice-infused chocolate is commonplace in Latin cooking. A love for chocolate inspired this spicy breakfast creation. It is made with masa harina, perfect if you’re on a gluten-free diet. Plain (all-purpose) flour can be substituted, if preferred. However, you will require less liquid so gradually add it until you get the right consistency. To transform this dish into a dessert, simply serve with salted caramel ice cream.


Quantity Ingredient
210g fresh raspberries, to serve
100g pistachio nuts, lightly toasted and coarsely chopped, to serve

Raspberry coulis

Quantity Ingredient
115g fresh or frozen raspberries
55g sugar

Pistachio & spiced chocolate hotcakes

Quantity Ingredient
2 large organic eggs
55g firmly packed brown sugar
2 tablespoons pistachio paste
75g butter, melted
300g masa harina pan flour
or 450g plain flour
3 teaspoons unsweetened cocoa powder
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon ground cloves
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
750ml buttermilk
vegetable oil, for cooking
110g frozen raspberries
100g milk chocolate melts, roughly chopped

Raspberry crema

Quantity Ingredient
1 tablespoon raspberry coulis
185g sour cream


  1. Preheat the oven to 180°C.
  2. To make the coulis, place the raspberries, 60 ml water and sugar in a small saucepan and simmer over low heat for 3–4 minutes until the raspberries have softened. Set aside to cool slightly. Transfer to a small food processor and blend until smooth. Strain through a fine-mesh sieve and set aside.
  3. To prepare the hotcakes, whisk the eggs and brown sugar together using an electric mixer, until pale and creamy. Add the pistachio paste and gradually pour in 50 ml of the melted butter, whisking to combine. Remove to a clean bowl. Sift the masa harina PAN flour, cocoa powder, cinnamon, baking powder, cloves, bicarbonate of soda and salt together into a medium bowl. Add the sifted dry ingredients and buttermilk alternately to the egg mixture, stirring to make a smooth batter. Do not overmix.
  4. Preheat a large ovenproof non-stick frying pan over medium heat. Drizzle with oil and add a little of the remaining butter. Spoon the batter into the pan, approximately 2 tablespoons per hotcake. Scatter with frozen raspberries and the chocolate melts and cook for 1–2 minutes, until the base begins to cook and is light golden.Place the pan in the oven and bake for 8 minutes, or until risen and firm to the touch and a skewer comes out clean when tested. Remove to a plate and keep warm, then repeat until all the batter has been used.
  5. Meanwhile, to make the raspberry crema, combine 1 tablespoon of the raspberry coulis with the sour cream in a small bowl.
  6. To serve, place 2 hotcakes onto each plate, top with a dollop of raspberry crema, drizzle with raspberry coulis and scatter with fresh raspberries and chopped pistachio nuts.
Paul Wilson
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