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A  Weekday  Menu Recipe



Hazelnut Pancakes   Veg  HT  DP  45mins



Serves 4    Hot  Vegetarian  Fruit  Nuts Dessert  Pudding Shrove Tuesday




2 Eggs

270ml/9fl.oz. Milk

3 tbsp Runny Honey

75g/3oz Hazelnuts

75g/3oz Plain Flour

1 teasp Baking Powder

1 teasp Ground Cinnamon

A pinch Salt

Vegetable oil for frying

Fresh Strawberries or Bananas or Vanilla Ice Cream to serve





1. In a large mixing bowl, beat together the eggs, milk and honey.


2. Add the hazelnuts, flour, baking powder, cinnamon and salt and beat well to form a smooth, lump free batter.  Transfer the batter to a measuring jug.


3. Heat the oil in a frying pan until very hot, then pour most of it into a heatproof container, leaving just enough oil to coat the pan.


4. Pour in a little of the batter, tilting the pan to evenly cover the base with a thin layer. Fry over a moderate heat, shaking the pan gently so it doesn't stick, until the underside is golden. This will only take 1-2 minutes.


5. Using a palette knife, turn the pancakes over and cook the other side until golden.


6. Remove to a plate , cover with foil and place in the warmed oven. Repeat steps 3 to 5 with the remaining oil and batter. Keep warm.


7. To serve - roll or fold the pancakes in four and garnish with fresh sliced strawberries or bananas or a scoop of vanilla ice cream.....or both!




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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