Cinnamon Hazelnut Pancakes

Sunset. from the chefs at coastal kitchen in seattle.

Toast hazelnuts in a 10- by 15-inch baking pan in a 350 regular or convection oven until golden beneath skins , 7 to 10 minutes.

Pour onto a clean linen towel.

When nuts are cool enough to handle , rub in towel to remove loose skins.

Whirl hazelnuts in a food processor until finely chopped , or finely chop with a knife.

You should have 1 1 / 4 cups.

Reserve 1 / 4 cup to sprinkle over cooked pancakes.

In a bowl , mix all-purpose flour , whole-wheat flour , sugar , cinnamon , baking powder , baking soda , and salt.

In a small bowl , whisk eggs , buttermilk , and butter until blended.

Stir egg mixture into flour mixture until evenly moistened , then gently stir in remaining 1 cup hazelnuts.

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat.

When hot , coat lightly with oil and adjust heat to maintain temperature.

Spoon batter in 1 / 3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry , about 2 minu.

hazelnuts, all-purpose flour, whole wheat flour, sugar, ground cinnamon, baking powder, baking soda, salt, eggs, buttermilk, butter, salad oil