Ingredients
1 pack of Dromod Pancakes
Pistachio Ganache:
100g white chocolate
50ml double cream
1 tbsp pistachio paste (or finely ground pistachios)
Pinch of salt
Toppings:
Fresh raspberries & blackberries
Crushed pistachios
Mint leaves
Directions
Make the Pistachio Ganache:
- Heat the cream in a saucepan until just simmering.
- Remove from heat and pour over the white chocolate in a heatproof bowl.
- Let sit for 1-2 minutes, then stir until smooth.
- Mix in the pistachio paste and a pinch of salt.
- Let cool slightly — it should be pourable but not runny.
- Heat the pancakes as per pack instructions.
Plate the Dessert:
- Spoon or swirl the pistachio ganache onto the stack of pancakes.
- Garnish with a handful of fresh raspberries, blackberries and a generous sprinkle of crushed pistachios and mint leaves.
- Serve immediately.
