Buttermilk Pancakes with Blueberry Compote and Hazelnuts Recipe

Sep 27, 2012 @ 4:37 PM
Posted by Paul Corsentino, Special Contributor

Nutrition

Cal/Serving: 1,202
Daily Value: 60%
Servings: 5

Vegetarian

Fat	27g	42%
Saturated	2g	12%
Trans	0g	0%
Carbs	222g	74%
Fiber	3g	12%
Sugars	182g	0%
Protein	10g	20%
Cholesterol	40mg	13%
Sodium	430mg	18%
Calcium	369mg	37%
Magnesium	94mg	23%
Potassium	713mg	20%
Iron	3mg	17%
Zinc	4mg	26%
Vitamin A	89IU	2%
Vitamin C	2mg	4%
Thiamin (B1)	1mg	35%
Riboflavin (B2)	3mg	160%
Niacin (B3)	3mg	13%
Vitamin B6	0mg	9%
Folic Acid (B9)	91µg	23%
Vitamin B12	0µg	4%
Vitamin D	0µg	0%
Vitamin E	6mg	30%
Vitamin K	4µg	5%
Fatty acids, total monounsaturated	19g	0%
Fatty acids, total polyunsaturated	4g	0%

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Buttermilk Pancakes with Blueberry Compote and Candied Hazelnuts

The National Bar & Dining Rooms

A little Frangelico in the maple syrup complements the candied hazelnuts nicely in this indulgent pancake recipe that's perfect for a weekend brunch. You can't go wrong when everything is made from scratch. It's no wonder then, that it's a big hit on the menu at The National Bar & Dining Rooms, located in New York City.

INGREDIENTS

For the candied hazelnuts:

1 cup hazelnuts
1/2 cup granulated white sugar
1/4 cup raw sugar, plus more for garnish

For the compote:

5 pints blueberries
1 tablespoon granulated white sugar

For the pancakes:

1 1/4 cups all-purpose flour
1/4 cup granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 1/4 cups buttermilk
1/4 cup vegetable oil
2 cups Frangelico hazelnut liqueur
3 cups maple syrup

DIRECTIONS

For the candied hazelnuts:

Combine all of the ingredients in a small pan and cook over medium heat until all of the sugar has melted and adheres to the hazelnuts. Remove from the heat and pour the nuts onto a nonstick, heat-resistant surface. Garnish with sugar in the raw.

For the compote:

Combine all 4 pints of the blueberries and the sugar in a pot and cook over low heat until the compote is thick. Remove from the heat and add the remaining blueberries.

For the pancakes:

In a bowl, whisk together the flour, sugar, baking powder, and baking soda. In another bowl, whisk together the egg and buttermilk. Whisk the buttermilk mixture into the flour mixture until just combined. Heat the oil in a cast-iron skillet or griddle over medium heat. Place 2 tablespoons batter into the hot pan and cook until golden brown on both sides, about 2 minutes per side.

Place the Frangelico in a small saucepan and reduce over high heat by ¾. Combine with the maple syrup. Serve the pancakes topped with the syrup, blueberry compote, and candied hazelnuts.