Hazelnut-Cornmeal Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Sunset. Ingredients:
1/2 cup toasted hazelnuts, skins removed |
1/4 cup cornmeal |
1 cup all-purpose flour |
2 tablespoons sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 large eggs |
1 cup milk |
3 tablespoons melted butter |
Directions:
1. Whirl hazelnuts in a food processor until finely ground.
2. Add cornmeal and whirl to combine. Add flour, sugar, baking powder, and salt and whirl to combine. Add eggs, milk, and butter.
3. Pulse to just combine with dry ingredients.
4. Drop batter in 3-tablespoon portions onto a frying pan over medium-high heat. Turn pancakes when bubbles appear on the surface, cooking about 3 minutes total per pancake.
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