Hazelnut & Oat Pancakes
 
 
Sweet, hearty, nutty, crunchy buttermilk pancakes with oats and hazelnuts.
Author:
Serves: Serves 2-4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).
  3. Make a well in the centre of the dry ingredients and crack in the egg, then pour in the buttermilk.
  4. Mix everything quickly together, being careful not to overmix - use as few motions as possible, and don't worry about lumps.
  5. 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).
  6. 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.
  7. Brush the pan with the reserved melted butter between pancakes.
  8. Serve warm, with butter and syrup.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/05/hazelnut-oat-pancakes.html