Recipe

Hazelnut-cornmeal Pancakes Recipe

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Ingredients

Directions

Step #1 Whirl hazelnuts in a food processor/blender until finely ground.
Step #2 Add cornmeal & whirl to mix.
Step #3 Add flour, baking powder, sugar, & salt & whirl to mix.
Step #4 Add eggs, milk, & butter.
Step #5 Pulse to just mix with dry ingredients.
Step #6 Drop batter in 3-tbsp portions onto a frying pan over medium-high heat.
Step #7 Turn pancakes when bubbles appear on the surface, cooking about 3 mins total per pancake.
Step #8 Toasting nuts: Toasting nuts makes them crunchier & intensifies their flavor.
Step #9 In the case of thin-skinned nuts like hazelnuts or peanuts, it also makes removing their skins easier.
Step #10 To toast a small amount: Place nuts in a small frying pan over medium-high heat & cook, stirring frequently, until they smell fragrant & turn a light shade of golden brown (they will continue to toast a bit more when removed from heat).
Step #11 To toast larger batches: Spread the nuts in a single layer in a shallow baking pan & toast in a 375° oven for 10 to 15 mins until the nuts are lightly browned & smell rich & toasty.
Step #12 To skin nuts after toasting: Place them in a kitchen towel & rub vigorously.
Step #13 Most of the skins will fall right off.
Step #14 Don't worry if a few bits still cling here & there; they won't harm the flavor or texture.
Step #15 Note: Nutritional analysis is per pancake.
Enjoy the Hazelnut-Cornmeal Pancakes recipe

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