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Recipe

Hazelnut-Cornmeal Pancakes

Shared by erin

Yield
Makes 12 pancakes

Ingredients

  • 1/2 cup toasted hazelnuts, skins removed
  • 1/4 cup cornmeal
  • 1 cup all-purpose flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 3 Tbsp melted butter

Instructions

  1. 1

    Whirl hazelnuts in a food processor until finely ground. Add cornmeal and whirl to combine. Add flour, sugar, baking powder, and salt and whirl to combine. Add eggs, milk, and butter. Pulse to just combine with dry ingredients.

  2. 2

    Drop batter in 3-Tbsp portions onto a frying pan over medium-high heat. Turn pancakes when bubbles appear on the surface, cooking about 3 minutes total per pancake.