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.

Similar recipes