Corn pancakes with hazelnuts

4 servings

15 minutes

Corn pancakes with hazelnuts are a refined blend of airiness and nutty richness inspired by American breakfast traditions. Cornmeal gives them a light texture and gentle sweetness, while roasted hazelnuts add a deep, rich flavor with subtle caramel notes. These pancakes feature a pleasant crispness at the edges, creating the perfect balance between tenderness and density. Served with butter, maple syrup, and a pinch of cinnamon, they become a true gastronomic celebration. They are great for cozy family breakfasts as well as elegant morning treats.

Energy value per serving

• Calories: 598.2
• Proteins: 14g
• Fats: 39.7g
• Carbohydrates: 46.3g

Ingredients

• Corn flour: 0.3 glass
• Roasted hazelnuts: 0.5 glass
• Wheat flour: 1 glass
• Sugar: 2 tbsp
• Baking powder: 1 tsp
• Salt: 0.5 tsp
• Milk: 1 glass
• Chicken egg: 2 pc
• Butter: 3 tbsp

Cooking steps

1. In a food processor, finely grind the hazelnuts (without skin). Add both flours, sugar, baking powder, and salt, and mix well again. Then add the lightly beaten eggs, milk, and softened butter. Mix everything again.

   Required ingredients:

   • Roasted hazelnuts: 0.5 glass
   • Corn flour: 0.3 glass
   • Wheat flour: 1 glass
   • Sugar: 2 tablespoons
   • Baking powder: 1 teaspoon
   • Salt: 0.5 teaspoon
   • Chicken egg: 2 pieces
   • Milk: 1 glass
   • Butter: 3 tablespoons

2. Heat the pancake pan and lightly grease it with vegetable oil. Fry the pancakes as usual, flipping them for about 3 minutes each. Serve with butter, maple syrup, and a sprinkle of cinnamon.

   Required ingredients:

   • Butter: 3 tablespoons
   • Butter: 3 tablespoons
   • Butter: 3 tablespoons