picture p. 2
The batter for these elegant pancakes uses both finely and coarsely chopped hazelnuts, adding a rich, nutty taste and a crunchy texture. Toasting the nuts intensifies their full flavor and nicely complements the tart fresh raspberries. Serve this dish for a special-occasion breakfast or brunch.
1½ cups shelled hazelnuts
1⅓ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
⅔ cup half-and-half
⅔ cup milk
3 large eggs, at room temperature
3 tablespoons butter, melted
2 tablespoons honey
1½ teaspoons pure vanilla extract
Butter & sugar, for topping
Fresh raspberries, for topping
Preheat the oven to 350°F. Spread the hazelnuts on an ungreased baking sheet and toast for 15 minutes. Transfer the nuts to a towel. Fold the towel over the nuts and rub vigorously to remove the skins. Transfer the nuts to a cutting board. Coarsely chop half the nuts and finely chop the remaining half. Set aside to cool.
In a medium-size bowl, combine all the chopped hazelnuts, flour, baking powder, and baking soda.
In another medium-size bowl, whisk together the half-and-half, milk, eggs, butter, honey, and vanilla. Pour this mixture into the dry ingredients, stirring to form a smooth batter.
Reduce the oven temperature to 200°F. Heat a griddle or large heavy skillet over medium-high heat until hot, or until a few drops of water sizzle on the surface. Lightly grease the griddle.
For each pancake, pour about ¼ cup batter onto the hot griddle. Cook for about 2 minutes, or until the bubbles that form begin to pop and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn the pancakes and cook for 1 to 2 minutes more, or until the undersides are golden brown. Transfer the pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter.
Transfer the pancakes to warmed serving plates and top each serving with butter and sugar, then the fresh raspberries. Makes 10 to 12 pancakes.