Cinnamon-hazelnut Pancakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/4 cups hazelnuts (about 6 oz.)
• 1 3/4 cups all-purpose flour
• 3/4 cup whole wheat flour
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3 cups buttermilk
• 3 tablespoons butter or 3 tablespoons margarine, melted
• salad oil

Recipe

• 1 toast hazelnuts in a 10- by 15-inch baking pan in a 350° regular or convection oven until golden beneath skins, 7 to 10 minutes.
• 2 pour onto a clean linen towel. when nuts are cool enough to handle, rub in towel to remove loose skins. whirl hazelnuts in a food processor until finely chopped, or finely chop with a knife; you should have 1 1/4 cups.
• 3 reserve 1/4 cup to sprinkle over cooked pancakes.
• 4 in a bowl, mix all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda, and salt.
• 5 in a small bowl, whisk eggs, buttermilk, and butter until blended. stir egg mixture into flour mixture until evenly moistened, then gently stir in remaining 1 cup hazelnuts.
• 6 place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°).
• 7 when hot, coat lightly with oil and adjust heat to maintain temperature.
• 8 spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer.
• 9 coat pan with more oil as necessary to cook remaining pancakes.
• 10 serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. sprinkle with reserved hazelnuts.