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!
PrintHazelnut Pancakes with Roasted Rhubarb Cardamom Compote
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!)
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 2-4 1x
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
- ½-¾ 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
- 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.
- Once rhubarb is done, place in a food processor and pulse until smooth. Taste and adjust flavor to your liking.
- 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.
- 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.
- 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.
- Serve with rhubarb compote.
Ashlae | Oh, ladycakes says
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!
Kasey says
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!
Margarita says
Cardamom is my new addiction but I never thought to add it in my pancakes. Great idea!
Katrina @ Warm Vanilla Sugar says
These pancakes are simply beautiful! Awesome idea!
Gabby @ the veggie nook says
What a creative pancake! I love the sound of that rhubarb compote! Perfect for spring 🙂
jaime @ sweet road says
Good call, these seem like the perfect lazy sunday breakfast!
sarah kieffer says
These look so amazing. I love cardamom, and rhubarb. Nice work. 😉
Erin @ Texanerin Baking says
Such a beautiful photo! I love that it uses hazelnut flour and whole wheat. I hope you feel better soon and that the chaos ends soon. 🙂
marissabognanno says
i'm on a pancake spree, and have to make these. i hope i can find rhubarb at our local market!
Kulsum says
oh this looks amazing
Lissa says
Those pancakes look amazing.