Hazelnut oatmeal pancakes

Yield: 12 Pancakes

Measure Ingredient
2 cups Buttermilk
1½ cup Old fashioned oats
2 Eggs
½ cup Flour
1 tablespoon Sugar
1 teaspoon Baking soda
½ teaspoon Salt
½ cup Hazelnuts; chopped, toasted
Vegetable oil
Maple syrup


Mix buttermilk and oats in large bowl. Let stand 5 minutes. Whisk in eggs.

Mix in flour, sugar, baking soda and salt; stir in chopped hazelnuts. Heat heavy large skillet over medium-high heat. Brush with oil. Drop batter by ⅓ cupfuls into skillet, spacing apart. Cook until bubbles form on top of pancakes, about 2 minutes. Turn and cook until bottoms are golden, about 2 minutes more. Transfer to plate. Repeat with remaining batter, brushing skillet with oil as needed. Serve with maple syrup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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