Ingredients
Servings: ￩￫
| 1.5 | Cup Hazelnut Flour |
| 2 | Tbsp Raw Sugar (or any granular sugar) |
| .5 | Tsp Baking Powder |
| .5 | Tsp Kosher Salt |
| 3 | Large Eggs |
| .25 | Cup Chocolate Hazelnut Milk (or any milk of your choice) |
| 1 | Tsp Hazelnut Extract (or Almond Extract) |
| .5 | Cup Real Maple Syrup |
| 1 | Cup Raspberries (optional) |
| .5 | Cup Siggi's Chocolate Yogurt (optional) |
Instructions
In a mixing bowl with the whisk attachment (or use a large bowl with a hand mixer) add eggs, milk, and extract. Whisk on low for a few minutes.
Meanwhile, in a large measuring cup or small bowl combine flour, sugar, baking powder, and salt.
While the mixer is still on low, slowly add dry ingredients to the bowl. Whisk until smooth, scraping sides a few times. If batter is too thick add one tablespoon milk or conversely if batter is too think add one tablespoon hazelnut flour. Repeat until batter is correct consistency – it should slowly fall from whisk and not drip off quickly.
Heat a skillet on medium-low heat. Use a 1/4 cup measuring up to drop batter onto the hot skillet. Cook until the edges are dry and bubbles start to form. Flip and cook until browned on the other side being careful not to burn (this side will cook quicker).
Serve with Siggi’s Chocolate Yogurt and garnished with maple syrup and raspberries.
Note: nutritional information does not include yogurt, maple syrup, or raspberries.
Share this recipe!
