Under 30 Minutes

Hazelnut Pancakes with Raspberry Sauce

Pure hazelnut flavor fills these breakfast cakes. A griddle is especially useful because it keeps an even heat and allows you to make multiple pancakes at a time. A nonstick skillet also works well.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 16
Hazelnut Pancakes with Raspberry Sauce

Source: Martha Stewart Living, October 2010

Ingredients

For the Pancakes

  • 2 cups all-purpose flour
  • 1 1/4 cups roasted hazelnut meal
  • 1 tablespoon baking powder
  • Coarse salt
  • 4 large eggs
  • 1 3/4 cups low-fat milk
  • 1/3 cup packed light-brown sugar
  • 1/4 cup extra-virgin olive oil, plus more for griddle

For the Raspberry Sauce

  • 3/4 cup raspberry jam
  • 3 tablespoons water, plus 1 tablespoon more if needed
  • Fresh lemon juice to taste

For Serving

  • Unsalted butter

Directions

  1. Preheat oven to 200 degrees. Make the pancakes: Whisk together flour, hazelnut meal, baking powder, and 1 teaspoon salt in a bowl. Whisk eggs in another bowl, then whisk in milk, sugar, and oil. Whisk egg mixture into flour mixture until just combined (with some lumps remaining). Heat a griddle or nonstick skillet over medium heat (or heat an electric griddle to 350 degrees).

  2. Lightly oil griddle. Scoop 1/3 cup batter onto heated griddle. Cook until edges are dry and some small bubbles come to the surface, about 3 minutes. Flip, using a thin spatula. Cook until firm to the touch, about 3 minutes. Transfer to a baking sheet, and keep warm in oven. Repeat with remaining batter.

  3. Make the raspberry sauce: Heat jam and water in a small saucepan over medium heat until warm and pourable, adding an additional tablespoon water if needed. Stir in lemon juice. Serve pancakes warm with butter and warm raspberry sauce.

Cook's Notes

Storage: Pancakes can be frozen for up to 1 month.

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