Hazelnut Pancakes is a modern British recipe for a classic pancake made with ground hazelnuts and hazelnut milk along with plain flour. The full recipe is presented here and I hope you enjoy this classic British version of: Hazelnut Pancakes.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Like Breads, you can add a whole range of other flours to your basic pancake mix when making pancakes. Typically this is done in a 1:1 ratio of wheat flour to non-gluten flour. The following recipe is for a pancake using almonds in the form of both ground hazelnuts as a flour and hazelnut milk as a milk replacement.
Ingredients:
70g plain flour
70g ground Hazelnuts
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 egg
240ml hazelnut milk
2 tbsp oil (grapeseed oil is good, for flavour)
butter for frying.
Method:
Combine the plain flour, ground hazelnuts, baking powder, salt and sugar in a bowl, stirring to mix thoroughly. Add the egg and oil and mix in with a fork. Now add the hazelnut milk, a little at a time, beating thoroughly until you have a smooth batter. Cover with clingfilm (plastic wrap) and set aside to rest for 10 minutes.
Take a non-stick frying pan and heat until very hot (when water droplets splashed into the pan sizzle). Add a small knob of butter (just enough to moisten the pan) then pour in a ladle of batter. Turn to coat the pan then cook until golden on the base and are bubbly on top. Turn of flip over and cook until golden on the other side.
Serve the pancake immediately, accompanied by fresh fruit and/or syrup then continue cooking the remaining batter.
