Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Pancakes
Amount Measure Ingredient -- Preparation Method
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2 c Buttermilk
1 1/2 c Old fashioned oats
2 Eggs
1/2 c Flour
1 tb Sugar
1 t Baking soda
1/2 ts Salt
1/2 c Hazelnuts -- chopped, toasted
Vegetable oil
Maple syrup
Mix buttermilk and oats in large bowl. Let stand 5
minutes. Whisk in eggs. Mix in flour, sugar, baking
soda and salt; stir in chopped hazelnuts. Heat heavy
large skillet over medium-high heat. Brush with oil.
Drop batter by 1/3 cupfuls into skillet, spacing
apart. Cook until bubbles form on top of pancakes,
about 2 minutes. Turn and cook until bottoms are
golden, about 2 minutes more. Transfer to plate.
Repeat with remaining batter, brushing skillet with
oil as needed. Serve with maple syrup.
