My morning cycling class kicked my butt big-time and by evening all I could think about was what I wanted for dessert, never mind dinner. Although cookies and cake are my go-to treats, I passed by IHOP on the way home and had an epiphany: You need pancakes. Then, I looked at the glossy photos of IHOP's Frankencakes laden with fake syrup and god-knows-what sort of fruit substitute and had a follow-up epiphany: But never those pancakes.
7. Serve with pomegranate molasses and Maine maple syrup.
Using olive oil instead of butter or other vegetable oils gives these pancakes a slightly earthy flavor that is well balanced by the subtle sweetness of the orange blossom and vanilla. I love also how the whole pistachios provide contrasting crunch to the otherwise uniformly soft, supple cakes.