Jason and I have a pancake breakfast tradition on Saturday mornings. It helps us get out of bed to know that within 30 minutes we can be drinking coffee and eating buttery, syrup-smothered pancakes. Jason could eat the same classic pancake every day and love it. I have a theory pancakes are just his vehicle for peanut butter and maple syrup anyway. But I love variety and this Saturday morning seemed like the perfect time to mix it up a little.
So I made these fall inspired maple hazelnut pancakes and Jason enjoyed every bite!
Maple Hazelnut Pancakes
makes 8 -10 pancakes
1 cup soy milk
1 tsp apple cider vinegar
1/4 cup maple syrup
1 tsp vanilla extract
3/4 cup flour
1/2 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup chopped hazelnuts
Brush skillet or griddle with oil and preheat over medium heat.
In a large bowl whisk together soy milk and vinegar and set aside. Meanwhile in a separate bowl combine flour, cornmeal, salt, baking powder, baking soda, and cinnamon.
Once soy milk and vinegar begin to curdle, add maple syrup and vanilla extract and whisk together. Pour the dry ingredients into the wet and mix until well combined. Fold in the hazelnuts.
Do not overmix; a few lumps are okay.
Using a 1/4 measuring cup, pour batter onto hot skillet. Cook for 3-4 minutes. Once bubbles begin forming on the top, flip and cook another 2-3 minutes. Repeat until the batter is gone.
Do you have any weekend traditions?
It’s only been since Eden was born that Jason and I share days off together. Now, after so many years of opposing work schedules, I am crazy about our weekends. And there seems no better way to begin than with a pancake breakfast.