Buttermilk Pancakes with Blueberry Compote and Hazelnuts

Buttermilk Pancakes with Blueberry Compote and Hazelnuts
Staff Writer
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
1473
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. 

Nutritional Facts

Total Fat
45g
64%
Sugar
96g
100%
Saturated Fat
5g
21%
Cholesterol
3mg
1%
Carbohydrate, by difference
243g
100%
Protein
26g
57%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
513mg
51%
Choline, total
11mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
14g
56%
Folate, total
185µg
46%
Iron, Fe
9mg
50%
Magnesium, Mg
222mg
69%
Manganese, Mn
6mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
745mg
100%
Riboflavin
2mg
100%
Selenium, Se
21µg
38%
Sodium, Na
1359mg
91%
Thiamin
1mg
91%
Water
61g
2%
Zinc, Zn
4mg
50%

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.