Honey Pancakes with Greek Yogurt and Pistachios

Lucky Heather got a snow day last week and used her time off to make these amazing sounding Honey Pistachio Pancakes. I haven't had a snow day since I was 11, but I wanted to make the pancakes too. I originally wanted to make these over the weekend, but found myself having them for dinner the other night instead. I had to change a couple of things. I used part whole wheat flour and since I didn't have any pistachio extract around, I used vanilla. I have a rather large container of honey and went a little heavy handed with it so the honey taste was very pronounced in both the pancakes and yogurt topping, but since I love honey, I didn't mind. I loved the sweet pancakes with the sweet and tart yogurt topping. I definitely need to practice my pancake flipping skills. Mine came out a little thin, but they were fun to make and even better to eat!

Honey Pancakes with Greek Yogurt and Pistachios
(Adapted from Diary of a Fanatic Foodie)

Pancakes:
1/4 cup plus 1 tablespoon all-purpose flour
1/4 cup whole wheat flour
1 egg, lightly beaten
1 1/2 teaspoons cornstarch
1 tablespoon butter, melted
1 1/2 teaspoons sugar
1 tablespoon honey
Splash of vanilla extract
1/2 cup milk

Topping:
4-5 tablespoons nonfat Greek yogurt
1 tablespoon honey
1 tablespoon raw unsalted pistachios, roughly chopped

To make the pancakes:
In a large bowl, mix together all of the ingredients until well combined.

Cook the pancakes over medium heat. Flip when the sides become firm, and the pancake has an even distribution of air bubbles throughout the batter.

To make he topping:
Whisk together the yogurt and honey.

Top pancakes with the yogurt mixture and sprinkle with pistachios.