Pancakes with Apple and Hazelnuts

Breakfasts | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pancakes with Apple and Hazelnuts

Ingredients

Wheat Flour - 7.1 oz
Unsalted peanuts, shelled - 1.6 oz
Salt - a pinch
Sugar - 2 tablespoons
Activated Baking Soda - ½ teaspoon
Chicken Egg - 1 piece
Buttermilk - 8 fl oz
Safflower Oil - 1 tablespoon
Apple - 5.3 oz

Step by Step guide

Step 1

Preheat a small non-stick skillet, add the nuts, and toast until golden brown, stirring and shaking constantly. Transfer to a small bowl.

Step 2

Sift the flour, baking soda, salt, and sugar into a large bowl. Make a well in the center. Lightly beat the egg with the buttermilk and pour it into the well. Gradually stir until you have a smooth thick batter.

Step 3

Add the toasted hazelnuts and finely chopped apple to the batter and mix.

Step 4

Grease the skillet with a small amount of vegetable oil and heat over medium heat. Drop the batter onto the hot surface using a spoon, about 1 tablespoon heaped per pancake. Fry the pancakes on both sides and serve with syrup.