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!

Hazelnut Pancakes with Roasted Rhubarb Cardamom Compote
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
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!)
Ingredients
  • Pancakes:
  • 1 cup whole wheat pastry flour
  • ½ cup hazelnuts, whole
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons maple syrup
  • 2 eggs
  • 1 tablespoon nut oil
  • ½-3/4 cup milk
  • Rhubarb Compote:
  • 3-4 large stalks of rhubarb
  • 1 tablespoon butter, melted
  • ¼ 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 ½ 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 ¼ 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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