Khorasan pancakes with maple and hazelnuts

Name: Khorasan pancakes with maple and hazelnuts
Total time: 20 min
Ingredients: 110g of Doves Farm Organic Wholemeal Khorasan Flour; 2 eggs, beaten; 275ml of milk; 1 pinch of salt; vegetable oil; 50g of butter; 1 handful of blanched hazelnuts, roughly chopped; maple syrup, to serve

by GBC Kitchen

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Snack
easy
4
20 minutes

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Our simple pancake recipe is a great way of showcasing khorasan's complex buttery and nutty flavour. We serve them with butter-toasted hazelnuts (mirroring the flavour of the grain) and of course a good glug of maple syrup . A great little recipe if you fancy something a bit different for Pancake Day (or any other day for that matter!).

First published in 2020

discover more:

Hazelnut Recipes

If you're interested in trying out an ancient grain flour but a little unsure where to begin this is the recipe to try! With something as quick and simple as a pancake, the flavours of the grain really shine through and you don't have to wait long to taste the results! The flavour profile of khorasan is said to be buttery with a nutty taste, making it perfect for both a sweet or savoury pancake. We've opted for a sweet maple with butter-toasted hazelnuts but a ham and cheese would also be a winner here.

Ingredients

Metric

Imperial

Pancakes

110g of Doves Farm Organic Wholemeal Khorasan Flour
2 eggs, beaten
275ml of milk
1 pinch of salt
vegetable oil

Topping

50g of butter
1 handful of blanched hazelnuts, roughly chopped
maple syrup, to serve

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Method

Place the eggs and milk in a jug and whisk to combine. Place the flour and salt in a large bowl and mix

Slowly pour the wet mixture into the dry, whisking as you go to form and nice smooth batter. Transfer the batter back to the jug

Place a large nonstick frying pan over a high heat and once smoking, add a drizzle of oil and swill around to coat the pan

Pour some batter into the centre of the pan, then tilt the pan so a thin layer of the batter coats the entire bottom of the pan

Cook for a minute or so; the edges of the pancake will start to curl away from the sides when it is ready to flip. Use a spatula to flip, or go for a toss if you’re feeling brave. Remember, the first pancake often sticks, so count this one as a practice

Place the pancakes on a plate and store in a low oven to keep warm if you’re not serving as you go. Repeat the process until all the batter is used up. You can add a little more oil here and there but shouldn’t need to in between each pancake

Whilst your pancakes are cooking, melt the butter in a small pan. Once bubbling, add the chopped nuts and cook in the foaming butter until golden and toasted. Don’t let the butter turn too dark or it will taste bitter

Serve up the pancakes with a spoonful of brown butter and toasted hazelnuts and finish with a generous helping of maple syrup

First published in 2020

DISCOVER MORE:

Hazelnut Recipes

GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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