Pancakes with apple and hazelnuts
12 servings
20 minutes
Apple and hazelnut pancakes are a delicate treat born from European culinary tradition, where cozy home recipes were passed down through generations. Crunchy hazelnuts add a refined nutty note to the texture, while apples provide fresh fruity sweetness. These pancakes have an airy and soft structure thanks to buttermilk, making the batter especially tender. They are traditionally served with maple syrup, enhancing their caramel undertone. Perfect for a leisurely breakfast or a cozy family tea time, they can be served as a standalone dessert or complemented with a spoonful of yogurt and a handful of fresh berries. This recipe highlights the balance between rich nutty flavor and light fruity freshness, making each serving a delight.
1
Heat a small non-stick skillet, add the nuts and roast until golden brown, stirring and shaking constantly. Transfer to a small bowl.
- Peeled hazelnuts: 45 g
2
Sift the flour, baking soda, salt, and sugar into a large bowl. Make a well in the center. Lightly beat the egg with buttermilk and pour it into the well. Gradually stir until a thick, smooth dough forms.
- Wheat flour: 200 g
- Soda: 0.5 teaspoon
- Salt: pinch
- Sugar: 2 tablespoons
- Chicken egg: 1 piece
- Buttermilk: 250 ml
3
Add roasted hazelnuts and finely chopped apple to the dough and mix.
- Peeled hazelnuts: 45 g
- Apple: 150 g
4
Grease the pan with a small amount of vegetable oil and heat over medium heat. Spoon the batter onto the hot surface, using 1 tablespoon per pancake. Fry the pancakes on both sides and serve with maple syrup.
- Sunflower oil: 1 tablespoon