Cinnamon-Hazelnut Pancakes

Name: Cinnamon-Hazelnut Pancakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 3 Tbsps butter or margarine, melted; 710 milliliters buttermilk; 2 larges eggs; 414 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 170 grams 1/4 cups hazelnuts (about; 8 servings Salad oil; 1 teaspoons salt; 2 Tbsps sugar; 177 milliliters whole-wheat flour

Cinnamon-Hazelnut Pancakes might be just the morn meal you are searching for. One portion of this dish contains roughly 12g of protein, 22g of fat, and a total of 394 calories. This recipe serves 8. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. If you have baking powder, buttermilk, eggs, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Hazelnuts

Toast

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Hazelnuts

Nuts

Dry Seasoning Rub

Equipment you will use

Food Processor

Knife

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.

Ingredients you will need

Whole Wheat Flour

Baking Soda

Buttermilk

Hazelnuts

Cinnamon

Butter

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cooking Oil