Pancakes with Apple and Hazelnuts
Breakfasts • European
Description
Pancakes with Apple and Hazelnuts
Ingredients
- Wheat Flour 5 oz
- Unsalted peanuts, shelled 0 oz
- Salt a pinch
- Sugar 2 tablespoons
- Activated Baking Soda ½ teaspoon
- Chicken Egg 1 piece
- Buttermilk 10 fl oz
- Safflower Oil 1 tablespoon
- Apple 5 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.
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