Hazelnut Apple Pancakes

These pancakes get their character from toasted hazelnuts ground into a fine meal and mixed right into the batter. That toasted nut flavor comes through in every bite, pairing naturally with the diced Granny Smith apple and applesauce folded in.

Using applesauce in place of oil or melted butter keeps the pancakes lighter without sacrificing moisture. The applesauce also adds a subtle sweetness, so you can go easy on the maple syrup if you want.

Toasting the hazelnuts before grinding is a must. Raw hazelnuts taste flat and slightly bitter. Toasting transforms them into something rich and aromatic, and rubbing off the papery hulls removes any remaining bitterness.

Chef Tips

• Grind the toasted hazelnuts to a fine meal but stop before they turn into nut butter. A few pulses in a food processor does the trick.
• Don’t overmix the batter. A few lumps are fine. Overmixed pancake batter develops gluten and makes tough, rubbery pancakes.
• Flip when bubbles form on the surface and the edges look set. Only flip once.
• Keep finished pancakes warm on a sheet pan in a low oven while you cook the rest.

Variations

• Add a teaspoon of cinnamon to the batter for a warmly spiced fall breakfast.
• Swap the apple for fresh blueberries or sliced bananas for a different fruit pancake.
• Drizzle with Nutella or a hazelnut-chocolate spread for an indulgent brunch treat.