We have several walnut and hazelnut trees at my parents property and usually end up with more nuts than we can use. Often my mom even gives them to me shelled and ready to freeze. Having them handy made it easy to try this nutty pancake recipe. I love it!
If you have never tried making pancakes with buttermilk, it may be time to give it a try. Buttermilk is low in fat, has a long shelf like in the fridge, of course, and adds rich texture to muffins and pancakes. Cook thick pancakes on lower than medium heat and turn only once, to keep them fluffy.
1/2 cup coarsely ground hazelnuts
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp soda
1/4 tsp salt
2 eggs, beaten
1 1/4 cups buttermilk
1 Tbsp oil
1 apple, grated
- Dry-fry chopped hazelnuts in non-stick skillet on low heat, stirring for a few minutes, until you smell the nice aroma of the nuts. You can also roast them whole in the oven, on a pie plate. This may take 10 - 15 minutes, then chop or grind them. You can freeze them this way.
- Mix dry ingredients in a large mixing bowl.
- Stir in the combined egg, buttermilk and oil, to make a thick batter.
- Add grated apple and hazelnuts.
- Drop by serving spoon onto pre-heated griddle.
- Cook between low and medium heat until tiny bubbles form on top. Flip and cook other side until golden.
- Keep warm on oven proof plate in 175 F oven.
- This makes 12 large, thick pancakes.