Khorasan pancakes with maple and hazelnuts
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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!).
Ingredients
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
Method
1
Place the eggs and milk in a jug and whisk to combine. Place the flour and salt in a large bowl and mix
2
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
3
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
4
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
5
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
6
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
7
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
8
Serve up the pancakes with a spoonful of brown butter and toasted hazelnuts and finish with a generous helping of maple syrup
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Khorasan pancakes with maple and hazelnuts
