Have you ever just wanted more out of your pancakes? But not in an iHop Banana Split kinda way. Like in a give-me-a-toasty-nutty-fill-you-up-just-this-side-of-savory kinda way? Have I got the breakfast for YOU. These Hazelnut Rye pancakes are the answer to my pancake longing.
So I don’t know if you can call Rye Flour a trend, seeing as how it’s been around for-ev-er. I mean it’s essentially the definition of medieval bread….Nonetheless it’s been popping up in recipes recently. Milk Street Kitchen has a recipe for Rye Chocolate Chip Cookies that’s been on my mind ever since reading it, and after reading a recipe for Deli Rye Bread in the March issue of Cooks Illustrated I picked up some Dark Rye Flour at the grocery excited to experiment.
Rye flour obviously comes from the grain rye, which is a cousin of wheat– and is primarily grown in Central, Eastern & Northern Europe. It has less gluten than regular wheat flour, and imparts a sorta-bitter-in-a-good-way hearty nutty flavor to baked goods. In these pancakes, those naturally nutty flavors are complemented by the addition of hazelnut meal, and as an added bonus, the addition of nut flour to the mix prevents a little bit of gluten development allowing the pancakes to be more tender than the average all-flour pancake.
These pancakes are dead simple, with the only unusual ingredients being the addition of Rye Flour and Hazelnut Meal/Flour (both of which can be found at Grocery Stores or on Amazon).
Drizzle with real maple syrup– or hell– just warm up some Nutella and spread it on top. These hearty pancakes are made for filling you up and make the perfect addition to your at home brunch.
Hazelnut Rye Pancakes
Makes 2 servings, easily doubled | Recipe adapted from SeriousEats
3/4 C All Purpose Flour
3/4 C Dark Rye Flour
1/4 C Hazelnut Meal/Flour
1/2 tsp Table Salt
1 Tbsp Baking Powder
2 Tbsp Sugar
1 egg, lightly beaten
3/4 C Milk
Butter, for skillet
1/2 C Hazelnuts, toasted and roughly chopped (optional, but encouraged!)
In a medium bowl, whisk flours, hazelnut meal, salt, baking powder, and sugar. Stir in the egg and milk, and using a rubber spatula, mix until just combined. If the mix is too thick, add 1 Tbsp of milk at a time until it comes off the spatula in a big thick ribbon of batter.
Note: These pancakes are hearty and therefore so is the batter. I used a 1/4 measuring cup and a small rubber spatula to dollop the mix onto the griddle.
Heat a griddle or large nonstick pan over medium heat. Spread a little bit of butter on the pan and swirl to coat the pan. Dollop 1/4 cup amounts of batter on the pan and cook until the edges are set and little bubbles show up on the surface. Flip and cook for another minute or so. Transfer to plate or keep in 200F oven for warming while you continue to cook.
Chop hazelnuts roughly and sprinkle on top of pancakes. Drizzle with maple syrup, Nutella, whatever makes you happy.