Cinnamon-Hazelnut Pancakes

Cinnamon-Hazelnut Pancakes Recipe
James Carrier
Notes: Chefs at the Coastal Kitchen in Seattle, Washington, serve these chunky pancakes simply, with butter and maple syrup.

Yield:

Makes 20 pancakes; 6 to 8 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.