Classy Hazelnut Pancakes with Butter and Maple Syrup
Looking for a simple and elegant pancake? You just found it!
Preparing nuts:
100g hazelnuts + leave some for the decoration
a hand held blender baking parchment
The special ingredient in this recipe are nuts. But we wouldn't be called Pancake Stories if we just threw in some nuts in the batter and call it a freaking sensation. First we will be roasting those bad boys in the oven and then we will blend the hell out of them. Lets get to it.
Disclaimer: Our cook Kevin has a nut allergy which is softened when the nuts are roasted. We don't want to encourage anyone with a food allergy to eat food that is unsafe, but in Kevin's case it helps.
Put all the nuts on a sheet of baking parchment. Preheat your oven to approx. 80 degrees (Celsius) and roast the nuts for 15-20 minutes. You can tell that the hazelnuts are ready when it is easy to peel off their skin. You should do this while they're still a little hot. We strongly recommend to play some chill music during the peeling process, as this is going to take a little while. If there's still a little brown coat on some of the nuts that you just can't get off, don't worry about it. As we experimented on this recipe, the consistency of the resulting pancake just got better by peeling the nuts.
Leave some of nuts aside for decoration. Now blend the rest (around 100g) to a level where its close to flour.
For the pancakes:
150g flour
50g sugar (25g +25g)
4g baking powder
4g baking soda
1 pinch of salt
around 100g hazelnut flour you made in the previous step
4 eggs
50g oil
100ml buttermilk
For the decoration:
2 Tablespoon of hazel nuts
some butter
maple syrup
Utensils:
1 big bowl
2 small bowls
a whisk
- To get the first task out of the way, lets put all the dry ingredients (flour, hazelnut flour, baking soda and baking powder, salt and 25g of sugar) in one small bowl and put it aside.
- Time to separate the eggs! Place one big and one small (empty) bowl in front of you and put the egg whites into the big bowl and (as you might have already guessed) the egg yolk into the small bowl. Grab the small bowl and add 50g of oil and the remaining 25g of sugar. Give it a quick whisk. Now get back to the big bowl and whist the egg white until it starts getting foamy - now add 100ml buttermilk to the egg white and whisk again. Now it's time to pour the egg yolk mixture into the big bowl with the egg whites and whisk for a third time. We know this step with separating the egg seems like too much work, since we mix the egg whites and the yolks again anyway, but trust us: this makes the pancakes extra fluffy!
- At this point you should have two bowls in front of you: one with the dry mix and the other with all the liquid ingredients. Start pouring the dry mix little by little into the liquids and give it a slow stir. If there are a few lumps it is OK. Place the batter in the fridge for about 20 minutes.
- Meanwhile you should maybe clean up the mess you made and preheat the stove. When 20 minutes are over, get the batter and use a well coated pan on a medium heat. Make circles out of the awesome nut flavored batter and wait with the flipping until the first bubbles start appearing. Its kind of hard to describe when to flip a pancake. In most cases you'll notice the bubbles, but if the cake is still to liquid on top,you should wait another 30 seconds or so.
- Done with the flipping? Great. We hope you left some nuts unblended in order to decorate the finished dish with it! All that is left to do now is building a nice stack of nut cakes on your favorite plate and if you're as butter and maple syrup obsessed as we are, add a little piece of butter between every layer and on top. Pour some maple syrup all over it and sprinkle the leftover nuts on the top... you’re ready to Go Nuts!
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ReplyDeleteLow carbohydrates pancakes are my favorite breakfast option. It’s hard to pick a favorite kind, but these hazelnut pancakes are definitely near the top of the list. Starting the day with them fills the house with a tantalizing aroma and makes me feel relaxed. Although pancakes are traditionally thought of as a weekend breakfast – and I do adore them on those occasions these particular hazelnut pancakes make a great breakfast, too. The reason is that they are so nutty that they stand up on their own, even without toppings like fruit, butter, or syrup. With martabak Singapore you an also start your breakfast and lunch.
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