Method

1. Mix self-raising flour, baking powder, caster sugar and a pinch of salt together in a large bowl.
2. Create a well in the centre with the back of a spoon and add 3 eggs, the melted butter and milk.
3. Use a balloon whisk or an electric beater to mix until smooth.
4. Add in the chopped pistachios, dark chocolate, and salt. Mix well and pour into a jug or large measuring cup.
5. Heat a small amount of butter with 1 tsp of oil in a large fry pan on medium heat.
6. When the butter has a nice froth to it, pour in the batter so it forms a circle with a diameter of roughly 8cm wide. The pancakes will spread during the cooking process so do not place them too close together.
7. Cook for around 1-2 minutes (you will know when it’s ready to flip as lots of small bubbles will form and pop). Flip the pancake over and cook for a further on the other side for an even cook. Repeat until all batter is used.
8. Place a small frying pan over low heat, and add the remaining chopped pistachios and lightly toast. Add a small amount of maple syrup and lightly simmer to caramelize and coat the chopped pistachios.
9. Stack your pancakes on a plate and pour the desired amount of maple syrup and pistachio mix. Enjoy!