Hazelnut Pancakes with Roasted Rhubarb Cardamom Compote

05.4.12
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It seems I have been a woman of few words this week and I think sometimes that is alright.  I have not felt the greatest and classes are chaotically coming to an end for the semester.  Nevertheless, I wanted to make sure I posted this recipe posted for the weekend.  I think the photo and the title say it all.  The slight crunch and nuttiness the hazelnuts add to the pancake is amazing and to pair it with a bit of tart rhubarb seems perfect.

Just looking at the photo puts me in the midset of a leisurely Saturday morning breakfast with a cup of coffee in one hand and good book in the other.  My perfect Saturday morning.

Hope everyone gets a to enjoy a leisurely morning this weekend!

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Hazelnut Pancakes with Roasted Rhubarb Cardamom Compote

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I leave the rhubarb compote on the tarter side because I like to still be able to taste the rhubarb (and if I want it a bit sweeter, I just drizzle a little maple syrup over the pancakes/compote!)

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2-4 1x

Ingredients

Scale
  • Pancakes:
  • 1 cup whole wheat pastry flour
  • 1/2 cup hazelnuts, whole
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons maple syrup
  • 2 eggs
  • 1 tablespoon nut oil
  • 1/2-3/4 cup milk
  • Rhubarb Compote:
  • 3-4 large stalks of rhubarb
  • 1 tablespoon butter, melted
  • 1/4 teaspoon cardamom
  • 2 tablespoon maple syrup
  • zest from one orange

Instructions

  1. Preheat oven to 325˚. Whisk together melted butter, maple syrup, cardamom, and orange zest. Roughly cube rhubarb and toss with cardamom mixture. Place in a pan and roast until rhubarb is tender, 25-35 minutes.
  2. Once rhubarb is done, place in a food processor and pulse until smooth. Taste and adjust flavor to your liking.
  3. To make pancakes, lightly toast hazelnuts in a skillet for 3-4 minutes over medium low heat. Remove and place in food processor, pulsing until hazelnuts are ground, but not flour.
  4. In a medium bowl, combine ground hazelnuts, flour, baking powder, and salt and give a good stir. In a separate bowl,whisk together with the maple syrup eggs, oil, and 1/2 cup milk. Pour over dry ingredients, stir just until combined-don’t over mix. If batter thickens too much (and isn’t easily pourable) and a bit more milk.
  5. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about 1/4 cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  6. Serve with rhubarb compote.

 

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14 comments on “Hazelnut Pancakes with Roasted Rhubarb Cardamom Compote”

  1. I'm happy I'm not the only one cramming for finals. My kitchen duties, unfortunately, have been pushed to the side as I go over oodles and oodles of notes that are hardly legible. I should really use better penmanship in class..

    Anyhow, these pancakes look divine! My brother is in town for the weekend and I believe these would make a grand farewell breakfast. Good luck with the last weeks of classes!

    Reply

  2. I love hazelnuts, and pairing them with cardamom and rhubarb sounds fabulous! Hope you have a beautiful and relaxing weekend, friend! I can imagine it's a chaotic time. Hugs!

    Reply

  7. These look so amazing. I love cardamom, and rhubarb. Nice work. 😉

    Reply

  9. i'm on a pancake spree, and have to make these. i hope i can find rhubarb at our local market!

    Reply

hi. 

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)
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