blissful eats with tina jeffers: Hazelnut pancakes with pear compote
Did you know that it is National Pancake Week? I can’t think of a better reason to eat one of my favorite breakfast foods. Pancake week began as Shrove Tuesday the day before Ash Wednesday, the first day of Lent. Historically people tried to use up their extra eggs, flour and milk since they are foods that are typically given up for Lent. Whatever the reason for the holiday I won’t turn down a reason to have some pancakes for breakfast.
We love pancakes and I can never seem to get my act together enough to make them before school so I like to cook up a batch on the weekend, freeze them and then we can have breakfast on the table in 30 seconds flat! I store them in between small sheets of parchment and they are ready to pop in the microwave at a moments notice.
If you aren’t familiar or can’t locate hazelnut meal its super easy to make your own if you have a food processor or blender. Just put an equal amount of hazelnuts in the blender and process them until they create a course powder. Be careful not to process them too long or your end up with hazelnut butter! For these pancakes I used teff and millet flour as well as some flax meal for some added flavor and nutrition but if you can’t find them or don’t want to bother just use 1½ cups of whole wheat flour instead. The hazelnuts give these pancakes a warm nutty flavor and the pears dress them up just enough to serve at a special brunch or family gathering. So whip up a batch of pancakes for National Pancake Day!
If you'd like to see more recipes visit me at www.scalingbackblog.com, I'd love to have the company!
Hazelnut pancakes with pear compote
Ingredients:
For the pancakes:
1 cup whole wheat flour
½ cup hazelnut meal (Bob’s Red Mill makes a great one)
¼ cup millet flour
¼ cup teff flour
2 tablespoon flax meal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
2 cups buttermilk
2 eggs
2 tablespoons honey
For the compote:
2 ripe but firm pears
2 tablespoons maple syrup
1 tablespoon butter
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
3 tablespoons chopped hazelnuts for garnish
Method:
For the pancakes:
In a medium bowl combine the flours, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. In a separate bowl whisk the eggs, add the buttermilk and honey and stir to combine. Add the liquid to the dry mix and stir just until combined, try not to over mix or the pancakes will be tough.
Preheat a griddle or skillet over medium heat. Lightly spray with cooking spray or rub with a tablespoon of butter. Pour batter in ¼ cup increments onto griddle and cook until bubbles start to form on the top, about 2-3 minutes. Flip and continue to cook for 1 minute more. Serve with the pear compote.
For the pear compote:
Heat a skillet over medium heat and add the butter, cook until the butter starts to foam. Cut the pears into ½ inch dice and add to the pan along with the maple syrup, cinnamon, nutmeg and vanilla extract. Cook the fruit for 2 minutes or until the pears soften and the mixture thickens slightly. Spoon the compote over the pancakes while still warm and scatter the hazelnuts over the top.
