When I was at the gym this morning, naturally I was thinking about pancakes. A big, fluffy, sweet pile of pancakes. It’s one of my favorite foods for obvious reasons; it’s socially acceptable cake for breakfast, duh.
So after mile one on the treadmill, I decided that I wanted to make hazelnut pancakes this morning. And in order to do that, I needed to run at least another four more miles. The entire time I ran, I just imagined these chocolate swirled, hazelnutty, fluffy breakfast pillows topped with sweet little hazelnut crunchies. In my mind, exercising neutralizes all the sugar I pump into my body daily.
Whatever motivates me… am I right??
Hanzelnut-Chocolate Swirl Pancakes w/ Hazelnut Brittle
Makes 6 Pancakes
** Tip: Make sure your eggs, butter, and milk, and room temperature. Doing this helps the pancakes come out fluffy.
Ingredients (For the Pancakes):
1/3 Cup hazelnuts, ground
2/3 Cup pastry flour (a.k.a. cake flour)
2 Teaspoons baking powder
1/2 Teaspoon salt
2 Tablespoons white sugar
3 Tablespoons butter
1/2 Cup whole milk
1 Teaspoon vanilla extract
1/2 Teaspoon hazelnut extract
1/2 Teaspoon instant espresso
1/4 Cup chocolate chips, melted
Ingredients (for the Hazenut Brittle):
1/2 Cup white sugar
1/3 Cup whole hazelnuts
Directions: In a small saucepan, melt the butter on medium low heat until it starts to turn brown. It will bubble up a lot right before it turns brown. Then, let cool. While it is cooling, begin on the brittle
For the Hazelnut Brittle, start by lining a plate with parchment paper. Heat the sugar in a saucepan on medium low. While the sugar is melting, do not touch it! It will smoke a little bit, but let it do its thing. If you play with it, it will get clumpy. If you feel the need to mix things around, just kind of shimmy the pan around. Once melted, it will turn a dark caramel color. At this point, add in the Hazelnuts and coat with the melted sugar. Then, pour the mixture onto the parchment paper and allow to cool in the fridge until it is completely hardened, about 15 minutes. Then, cover the brittle with a paper towel and smash with a meat tenderizer, rolling pin, or whatever you got that is hard, until it forms small pieces.
Back to the Pancakes: In a food processor, grind the hazelnuts until it forms a flour. In a medium size bowl, mix together the hazelnut flour, pastry flour, baking powder, sugar, and salt. In a measuring cup, whisk together the milk, eggs, instant espresso, vanilla extract, hazelnut extract, and butter. If all your wet ingredients aren’t at room temperature, your butter will clump up when it is added to the milk. Once well mixed, incorporate into the dry ingredients and whisk together until just combined. Using a 1/3 Cup measurer, pour the batter onto a medium heat and buttered griddle. Drizzle the melted chocolate onto the pancakes and use a toothpick to make swirls, like this:
Let cook on the first side for 3 minutes, until it starts to rise and get bubbly. Then, flip over and allow to cook for another minute. The chocolate will burn easily so keep an eye on the pancakes. To avoid burning the chocolate, wipe the griddle clean and apply fresh butter after every pancake. Top with syrup and some brittle, eat ’em up, and head on over to the gym to work it all off!
Go on… take ’em all in
These glorious and fluffy pancake angels… from my parent’s kitchen to yours, since I still live at home and don’t have a kitchen of my own …. 24 isn’t all it’s cracked up to be. Which explains all the butter and booze in my cooking…
I’ll just end it there before things get even more pathetic.
Yes. Pancakes. Make then.