Prep 10 mins
Cook 10 mins
Sunset. From the chefs at Coastal Kitchen in Seattle.
- 1 1⁄4 cups hazelnuts (about 6 oz.)
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 large eggs
- 3 cups buttermilk
- 3 tablespoons butter or 3 tablespoons margarine, melted
- salad oil
- Toast hazelnuts in a 10- by 15-inch baking pan in a 350° regular or convection oven until golden beneath skins, 7 to 10 minutes.
- Pour onto a clean linen towel. When nuts are cool enough to handle, rub in towel to remove loose skins. Whirl hazelnuts in a food processor until finely chopped, or finely chop with a knife; you should have 1 1/4 cups.
- Reserve 1/4 cup to sprinkle over cooked pancakes.
- In a bowl, mix all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture until evenly moistened, then gently stir in remaining 1 cup hazelnuts.
- Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°).
- When hot, coat lightly with oil and adjust heat to maintain temperature.
- Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer.
- Coat pan with more oil as necessary to cook remaining pancakes.
- Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Sprinkle with reserved hazelnuts.
Nice pancakes dicentra. I really enjoyed the flavor and texture of this delicious treat. The pancakes were light and fluffy. I garnished with maple syrup and chopped hazelnuts. Thanks for sharing. Made for Diabetic Tailgate party.