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.
Source: Martha Stewart Living, October 2010
For the Pancakes
2 cups all-purpose flour
1 1/4 cups roasted hazelnut meal
1 tablespoon baking powder
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
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).
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.
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.
Storage: Pancakes can be frozen for up to 1 month.