Hazelnut Pancakes

These pancakes are  fantastic for a special treat on pancake day (or any day for that matter)! The addition of ground hazelnuts to the batter goes well with the indulgent chocolate ganache. You can make the batter the night before and keep in the fridge for a quick but delicious breakfast.

  1. Start by blending the hazelnuts in a food processor until they are a ground up into a powder. If you want a little bit of texture to your pancakes you can leave them in small pieces. Leaving the thin brown skin on the hazelnuts gives the pancakes an extra nutty taste.
  2. In a large bowl mix together the flour, ground hazelnuts and baking powder. Make a large well in the middle and add the eggs and maple syrup. Then, using a wooden spoon, slowly mix the center, gradually bringing in flour into the egg and syrup so you will not create lumps.
  3. When the mixture becomes too stiff to mix, add a little milk into the center and carry on stirring. Once all the flour is combined add enough milk to get the batter to the right consistency. You may not need all the milk depending on how finely ground the nuts are.
  4. The batter needs to be a just pourable consistency. If you make your mixture too thin then just add a little bit of flour.
  5. Melt the butter in a large non-stick frying pan. Wipe out any excess butter with some kitchen paper. Ladle in some of the mixture into the hot pan and cook them on a medium heat.
  6. When you start to see the batter setting around the edges and bubbles appearing in the middle, flip over and cook for another few minutes on the other side.
  7. Repeat with the rest of the batter, you may need to re-grease.
  8. Stack your pancakes up and keep them in a warm place whilst you make the ganache.
  9. Heat the cream up in a pan and in a bowl break up the chocolate into small pieces.
  10. Once the cream is boiling pour over the all natural baking chips and pieces and stir until smooth and glossy.
  11. Pour over your pancakes and serve with some crushed hazelnuts sprinkled over.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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