OH MAN. What a Friday I’m having. It’s absolutely pouring rain. I had a meeting to go to this morning (super exciting project coming soon!) but on the way there, a gentleman ran into my car! So that was a bummer of a conversation to have in the pouring rain.
I’m totally fine – not particularly shaken up and definitely not hurt, but my poor ancient car could’ve done without another battle scar. Needless to say, if that meeting didn’t go so well, I’d be wishing I stayed home with a stack of pancakes instead.
See what I did there? Classic segue. Because THESE are the pancakes I would have stayed in with. A time-tested, velvety buttermilk pancake, bulked up with some oats and made sweet and crunchy with hazelnuts.
I thought about making an orange syrup to go with these, and after tasting them, I think it would be pretty amazing. But, you know, it’s been raining a lot lately and frankly, I just didn’t want to leave the house. Plus, who would ever complain about butter and maple syrup? Only a fool, that’s who.
So, while the front fender of my car will probably need to be totally replaced, at least I have these pancakes! And again, I’m totally fine, so I’m very thankful for that too.
Oh and while we’re talking, what do you think of spruced-up pancakes? I used to think that pancakes were one of the few foods that needed no alteration, but dammit if these mix-ins aren’t winning me over.
I will never not love a plain buttermilk stack, but I will try and be less prejudiced against the trashed-up (stole that term from Jess of How Sweet Eats – hey gurl!) pancakes. OK, that sentence makes me think of the X-Men, which makes me want to re-name these X-Pancakes.
Next time, I guess! Anyway, have a boss weekend, enjoy a short-stack on me and see you next week! Oh, and from the bottom of my heart, thank you to everyone who voted in the Saveur Food Blog awards – I can’t say it enough, but you are all genuine heroes.
- ½ cup (60g) whole rolled oats (or quick-cooking oats - see step 1 for details)
- 12 cup (50g) whole hazelnuts
- ¾ cup (110g) plain flour
- 2 tsp baking powder
- 2 tbsp caster sugar
- pinch of salt
- 1 egg
- 1 cup + 2 tbsp (280ml) buttermilk
- 2 tbsp butter
- Place the oats and hazelnuts into a food processor and grind until the oats are powdery, with some bigger pieces remaining and the hazelnuts and about the size of a grain of rice. Alternatively, use quick-cooking oats, which are already chopped, and chop the hazelnuts by hand.
- Add the flour, baking powder, sugar and salt and pulse again just to combine, and the tip this mixture into a mixing bowl (this avoids over-mixing).
- Make a well in the centre of the dry ingredients and crack in the egg, then pour in the buttermilk.
- Mix everything quickly together, being careful not to overmix - use as few motions as possible, and don't worry about lumps.
- In a large non-stick frying pan, over a low heat, melt the butter. Pour the butter into a small bowl, and then pour about ⅔ of it into the pancake batter, leaving some in the bowl to grease the pan between pancakes (don't worry about exact measurements here, it's not crucial).
- Mix the butter into the pancake batter, and then cook the pancakes, about 2 tbsp of batter per each, in the pan over low heat. When bubbles appear at the edges of the pancake, they are ready to flip. They need about 1 + ½ minutes on each side. Makes about 10-12 pancakes.
- Brush the pan with the reserved melted butter between pancakes.
- Serve warm, with butter and syrup.