Ringing in Valentine’s Day with these delicious pancakes featuring an Oregon star: Hazelnuts! These are super easy to make and will challenge anyone who is a pancake purist. 🙂 These beauties are topped with Whipped Ricotta: made pink naturally with beets! Don’t worry it isn’t beet flavored – they simply sit in the whipped ricotta for a few minutes and then removed!
- 2 cups flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 1 egg
- ½ cup hazelnut cream*
- 1 cup almond milk
- ½ tsp vanilla
- ⅓ cup crushed hazelnuts
Mix all dry ingredients. Add egg, hazelnut cream, almond milk & vanilla to the middle of the dry ingredients. Whisk well. Fold in crushed hazelnuts.
Heat a griddle & grease with oil or butter. Scoop ¼ cup pancake batter onto the hot griddle. Once the surface begins to form air bubbles, flip the pancake. Then, when the bottom side is golden brown, remove and let cool.
Serve with crushed hazelnuts, butter, and maple syrup. (Pancakes are pictured with whipped ricotta).
*We make hazelnut cream by blending 1 part soaked hazelnuts with 1 part water and a pinch of salt.