Hazelnut Hotcakes

Yield: 18-20 hotcakes

 

 

 

Ingredients

 

1 cup hazelnut meal (flour)

 

2 cups white flour

 

½ cup wheat bran

 

¼ cup Turbinado sugar

 

2 ½ teaspoons ground cinnamon

 

½ teaspoon ground nutmeg

 

1 ½ teaspoons baking powder

 

½ teaspoon baking soda

 

½ teaspoon salt

 

2 jumbo eggs

 

3 cups buttermilk

 

3 tablespoons butter, melted and cooled

 

¼ cup sliced hazelnuts

 

Grapeseed oil

 

 

Toppings

 

Applesauce

 

Fresh Berries

 

Melted Butter

 

Honey

 

Jams

 

Marmalades

 

Maple Syrup

 

Whipped Cream

 

 

To make hazelnut meal

 

Ingredients

 

1 cup raw hazelnuts

 

 

Steps

1. Heat oven to 350°F.
2. Place 1 cup hazelnuts in a single layer on a baking sheet.
3. Toast until nuts are golden under their skins, approximately 8-10 minutes.
4. Remove from oven. Allow to cool.
5. Place on a clean, floursack (cotton) towel.
6. Rub gently to loosen skins.
7. Remove nuts.
8. Discard skins.
9. Finely mince hazelnuts, then grind.

 

Hotcake Steps

1. Preheat oven to 250° F.
2. Sift hazelnut meal, white flour, wheat bran, sugar, cinnamon, baking powder, baking soda, and salt into a bowl.
3. In a separate bowl, whisk together eggs, buttermilk, and cooled, melted butter until thoroughly blended and creamy in color.
4. Whisk egg mixture into flour mixture.
5. Allow batter to rest for 20 minutes.  This is essential.
6. Heat a cast iron skillet over medium heat.
7. When hot, brush bottom of skillet lightly with grapeseed oil.
8. Pour ¼ cup of batter into the skillet.
9. Cook (2-3 minutes) until the bottom is browned and bubbles appear on the top of the hotcake.
10. Turn with a spatula.
11. Brown the second side.
12. Place on a baking sheet and keep warm in oven.
13. Continue steps 6-11 until all pancakes are finished.
14. Plate.
15. Add chosen topping(s) and sprinkle with reserved hazelnuts, 
16. Serve.