ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cinnamon-Hazelnut Pancakes

James Carrier
Yield Makes 20 pancakes; 6 to 8 servings
Notes: Chefs at the Coastal Kitchen in Seattle, Washington, serve these chunky pancakes simply, with butter and maple syrup.

Ingredients

  • 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 margarine, melted
  • Salad oil

Nutrition Information

  • calories 395
  • caloriesfromfat 50 %
  • protein 12 g
  • fat 22 g
  • satfat 4.8 g
  • carbohydrate 41 g
  • fiber 3.9 g
  • sodium 473 mg
  • cholesterol 68 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Coastal Kitchen, Seattle, Washington