Oregon Hazelnut Pancakes

by Kathleen Morrison

SERVINGS

1 recipe scale / convert

INGREDIENTS

3 cups buttermilk pancake mix
1/4 lb. Oregon hazelnuts, chopped
1/4 tsp. nutmeg
1/4 tsp. almond extract
1 tsp. vanilla
Water, as needed

INSTRUCTIONS

In a food processor or blender, grind hazelnuts into a meal (some small chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix with more water (approximately 1-1/2 cups) to proper consistency. Cook on griddle.

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TAGS

breakfast, main courses, pancakes add tags

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