Buttermilk Pancakes with Blueberry Compote and Hazelnuts

Staff Writer
Buttermilk Pancakes with Blueberry Compote and Hazelnuts
Buttermilk Pancakes with Blueberry Compote and Candied Hazelnuts
The National Bar & Dining Rooms

Buttermilk Pancakes with Blueberry Compote and Candied Hazelnuts

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.

5
Servings
1580
Calories Per Serving
Deliver Ingredients

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 Cup all-purpose flour
  • 1/4 Cup granulated white sugar
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 egg
  • 1 1/4 Cup 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. 

Buttermilk Pancake Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Buttermilk Pancake Cooking Tip

Plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.

Nutritional Facts

Total Fat
31g
47%
Sugar
223g
N/A
Saturated Fat
3g
14%
Cholesterol
34mg
11%
Protein
13g
26%
Carbs
286g
95%
Vitamin A
31µg
3%
Vitamin B12
0.2µg
3.5%
Vitamin B6
0.4mg
17.9%
Vitamin C
31mg
52%
Vitamin D
0.2µg
N/A
Vitamin E
8mg
42%
Vitamin K
61µg
76%
Calcium
391mg
39%
Fiber
11g
42%
Folate (food)
64µg
N/A
Folate equivalent (total)
146µg
37%
Folic acid
48µg
N/A
Iron
4mg
23%
Magnesium
120mg
30%
Monounsaturated
21g
N/A
Niacin (B3)
4mg
20%
Phosphorus
321mg
46%
Polyunsaturated
5g
N/A
Potassium
984mg
28%
Riboflavin (B2)
3mg
100%
Sodium
488mg
20%
Sugars, added
147g
N/A
Thiamin (B1)
0.7mg
45.5%
Zinc
5mg
30%

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