Golden Cake + Pistachio Butter + Orange Diner Syrup = GDP

Thick no flip pancake, topped with Whipped Pistachio Compound Butter, and Orange Reduction Honey Syrup

PREP: 1hr 30mins|| COOK 1 (Syrup): 20min || COOK 2 (Pancake): 10min || BAKE: 10-12min

Tools

  • 8in Non-Stick Oven Safe Pan

Pancake Batter

  • 2 Cups AP Flour

  • 1/3 Cups White Sugar

  • 1 Tbsp Kosher Salt

  • 1 1/2 Tsp Baking Powder

  • 1 1/2 Tsp Baking Soda

  • 1/4 Tsp Fresh Grated Nutmeg

  • 1 1/4 Cup Half & Half

  • 1 1/4 Cup Buttermilk

  • 1/4 C Vegetable oil

  • 2 large eggs

  • 1 Tsp vanilla

Pistachio Butter

  • 3/4 Cups Roasted unsalted Pistachios

  • 8 Tbsp Unsalted Butter Cut into 1 Tbsp Squares

  • 1 Tbsp Extra Virgin Oil

  • 1 Tbsp Kosher Salt

Orange Syrup

  • 2 Navel Oranges (Juiced)

  • Skin of 1 Navel Orange

  • 1/4 Tsp Fish Sauce

  • 1/2 Tsp Soy Sauce

  • 2 Tbsp Maple Syrup

  • 1/4 Cup Honey

  • 1 Tsp Cardamom

  • Pinch of MSG

  • 1 Tbsp Cornstarch

  • 1 Tbsp Cold Water

Whipped Pistachio Butter Assembly

  1. Place the Pistachios into a large sauté pan over medium low heat, toast the nuts until the get fragrant and are lightly browned

  2. Pour the warmed pistachios into the base of a food process and begin to blend adding the tbsp of Olive Oil to loosen the blended mixture

  3. As a paste begins to form, add the first 2 Tbsp of butter, 1 Tbsp at a time to the mixture with the food processor on. Wait for each butter square to get fully incorporated before adding the next

  4. When the butter is added taste for salt, and add accordingly to bring out the pistachio flavor

  5. Remove the mixture from the food processor and add to a medium sized mixing bowl.

  6. Add the additional 6 tbsps of butter to the bowl, and whisk vigorously, whipping the pistachio mixture into the butter

  7. The color should lighten greatly in the butter, and should hold stiff peaks when done

  8. An electric beater can be used if you’d rather not hand mix

Orange Syrup Reduction

  1. Using a vegetable peeler, remove the peel of one of the Navel oranges

  2. Squeeze the two oranges into a small sauce pan, some pulp of the oranges can get in there, but avoid any seeds

  3. Turn the heat to medium

  4. Add the peels from the orange, along with the Fish sauce, soy sauce, maple syrup, honey, cardamom, and MSG

  5. Bring the mixture to a boil and stir, reducing the liquid down

  6. Taste for more salt or more acid (a quarter lemon can get squeezed in if needed, or more honey can be added)

  7. When the mixture has reduced by a third, pour it through a fine mesh strainer, and return to the same sauce pan

  8. Bring the heat on the pan to low

  9. Meanwhile in a small bowl mix the cornstarch with the water into a thin slurry

  10. Pour the cornstarch mixture into the syrup and increase the heat to medium bringing the syrup to a boil

  11. The mixture should thicken as it bubbles and boils (it may still look thin but it will thicken more as it cools)

  12. Remove from the heat after a minute of boiling and allow to cool a bit (easy to reheat before pouring on the pancake either on the stove or in the microwave)

Make the Pancake

  1. Preheat the oven to 375 degrees F

  2. In a large sized mixing bowl whisk the dry ingredients together (Flour, Sugar, Salt, Baking Soda, Baking Powder, and Nutmeg)

  3. In a medium sized mixing bowl whisk the wet ingredients together (Half and Half, Buttermilk, Eggs, Vegetable Oil, Vanilla Extract)

  4. Add the wet ingredients to the dry, and whisk together until they are just barely incorporated (best if the batter is still a bit lumpy)

  5. Meanwhile heat the nonstick pan on low heat, pour a small amount of additional vegetable oil into the pan, and coat the bottom of the pan in a thin layer

  6. Add about half the batter to the pan and cook on low heat for 10minutes (as it cooks batter will rise up almost to the height of the pan)

  7. Transfer the pan and pancake to the oven, placing on a rack high in the oven

  8. Cook an additional 10 minutes, or until a toothpick comes out clean when stabbed into the center of the pancake

Service

  1. Place a plate on top of the pan, and flip over to remove the pancake from the pan

  2. Pour a generous layer of the warmed orange syrup over the top of the entirety of the pancake

  3. Add a large spoon of the whipped pistachio butter to the center of the pancake and serve!