Thursday, December 22, 2016

Chocolate Hazelnut Pancakes

Chocolate Hazelnut Pancakes   

 1/4 cup whole hazelnuts
 1 cup all-purpose flour 
 2 tablespoons sugar 
 1 tablespoon baking powder 
 1/8 teaspoon salt
 1 cup whole milk 
 1 large egg
 1 tablespoon unsalted butter, melted and cooled 
 1/4 cup Nutella
 Butter for the griddle                             


 1. Preheat the oven to 350°F.

 2. Spread out hazelnuts in one layer on a baking sheet and toast 
for 10 to 15 minutes. Pour the nuts onto a clean towel. Gather the 
towel around the nuts and rub gently to loosen the skins until they
 fall off. Place the peeled hazelnuts in a blender and pulse for 
30 seconds until coarsely ground. Set aside.

 3. In a medium mixing bowl, mix together the flour, sugar, 
baking powder, and salt.

 4. In a small mixing bowl, add milk, egg, melted butter, and Nutella
 and beat for 1 to 3 minutes until the Nutella is thoroughly incorporated. 

 5. Add the wet ingredients to the dry ingredients and mix until just 
combined. Gently fold in 1/4 cup of ground hazelnuts. 
Reserve the rest for the topping.

 6. Preheat your griddle on medium heat and brush with 1 1/2 teaspoons 
of butter. Using about 1/4-cup of batter per pancake, scoop the batter 
onto the warm griddle. 

 7. Cook for 2 to 3 minutes until small bubbles form on the surface 
of the pancakes, and then flip. Cook till golden brown.

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