Breakfast is our favorite meal of the day. And we've been known to eat breakfast for dinner. Yes, even pancakes.
So in honor of National Pancake Day, we're sharing our favorite pancake recipe for hazelnut pancakes, made with ground hazelnut flour. If you can't find hazelnut flour (we get ours from local Holmquist Hazelnut Orchards) you can substitute buckwheat flour, corn meal or another whole grain. But the hazelnut flour adds sweet, nutty deliciousness. Stir in chopped, toasted hazelnuts for an extra-nutty crunch.
Enjoy for breakfast, lunch or dinner, preferably with someone you love.
Makes 6 medium-sized pancakes
1 cup milk
2 large eggs, preferably organic
1 tablespoon honey
2 tablespoons butter, melted
¾ cup whole wheat pastry flour or whole wheat all-purpose flour
¼ cup hazelnut flour (found in specialty stores)
1 teaspoon sea salt
4 teaspoons baking powder
Butter for pan
Jam or maple syrup, for serving
In a small bowl, whisk together milk, eggs, honey and melted butter.
In another bowl, whisk together the flour, hazelnut flour, sea salt and baking powder.
Pour the wet ingredients into the dry ingredients. Whisk just until combined. Do not over mix of the pancakes will be tough. It’s okay if there are some lumps.
Heat a large skillet or griddle over medium heat. Add a little bit of butter. Wait for butter to melt and then add pancake batter, about ¼ cup at a time for medium pancakes.
When bubbles begin to appear in the tops of the pancakes, they are ready to flip. Flip and cook on the other side, until golden brown.
Serve the pancakes to your family and friends, hot out of the pan with jam, fresh fruit or maple syrup.