Cinnamon-Hazelnut Pancakes

Cinnamon-Hazelnut Pancakes
Photo by James Carrier

Ingredients

  • 2 tablespoons sugar
  • 3 cups buttermilk
  • 3 cups buttermilk
  • 3 tablespoons butter or margarine, melted
  • ½ teaspoon salt
  • ¾ cup whole-wheat flour
  • Salad oil
  • + 30 more ingredients
    • 2 tablespoons sugar
    • 1 ¼ cups hazelnuts (about 6 oz.)
    • 3 tablespoons butter or margarine, melted
    • Salad oil
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 2 large eggs
    • ¾ cup whole-wheat flour
    • 2 tablespoons sugar
    • 1 ½ teaspoons baking powder
    • 1 ¼ cups hazelnuts (about 6 oz.)
    • 1 ¼ cups hazelnuts (about 6 oz.)
    • 1 ¼ cups hazelnuts (about 6 oz.)
    • 2 teaspoons ground cinnamon
    • ¾ cup whole-wheat flour
    • Salad oil
    • 2 teaspoons ground cinnamon
    • 1 ¾ cups all-purpose flour
    • ½ teaspoon baking soda
    • 3 cups buttermilk
    • 1 ¾ cups all-purpose flour
    • ½ teaspoon baking soda
    • 1 ¾ cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • ½ teaspoon salt
    • 2 large eggs
    • 3 tablespoons butter or margarine, melted
    • ½ teaspoon baking soda
    • 2 large eggs

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 ...

View full recipe at My Recipes

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