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.



For the Pancakes
For the Raspberry Sauce
For Serving


Instructions Checklist
  • 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.

Cook's Notes

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

Reviews (2)

6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
My experience was the same as gracemliu's.
Rating: 1 stars
These turned out pretty tough and couldn't taste much hazelnut flavor.