Apple And Hazelnut Pancakes Recipes

APPLE AND HAZELNUT PANCAKES

Steps:

• In a large mixing bowl, combine the flour, flax seed meal, salt, soda, baking powder and sugar.
• Make a well in the center and add in egg and gradually mix in the buttermilk until desired consistency. Fold in the apple and chopped nuts. Allow batter to rest while preheating the griddle.
• Preheat a cast iron griddle until it sizzles. Spray lightly with cooking spray and drop batter onto seasoned griddle using a 1/4 cup measure. Cook until bubbles form on top, turn and continue to cook until done.
• Serve with berries or warmed maple syrup.

CHOCOLATE CHIP HAZELNUT PANCAKES

Steps:

• Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the chocolate chips and nuts.
• Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
• Meanwhile, warm the chocolate-hazelnut spread and caramel sauce in the microwave or in separate saucepans over low heat.
• Drizzle the warm sauces over the pancakes and serve with more chocolate chips and nuts.

APPLE & HAZELNUT CRUMBLE

Steps:

• Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
• First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
• Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
• Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
• Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
• Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.

HAZELNUT PANCAKES WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees. Make the pancakes: Whisk together flour, hazelnut meal, baking powder, and 1 teaspoon salt in a bowl. Whisk eggs in another bowl, then whisk in milk, sugar, and oil. Whisk egg mixture into flour mixture until just combined (with some lumps remaining). Heat a griddle or nonstick skillet over medium heat (or heat an electric griddle to 350 degrees).
• Lightly oil griddle. Scoop 1/3 cup batter onto heated griddle. Cook until edges are dry and some small bubbles come to the surface, about 3 minutes. Flip, using a thin spatula. Cook until firm to the touch, about 3 minutes. Transfer to a baking sheet, and keep warm in oven. Repeat with remaining batter.
• Make the raspberry sauce: Heat jam and water in a small saucepan over medium heat until warm and pourable, adding an additional tablespoon water if needed. Stir in lemon juice. Serve pancakes warm with butter and warm raspberry sauce.