Hazelnut-Cornmeal Pancakes

We ate these delicious pancakes 

for breakfast every time we could get ahold of the ingredients. Once again, I hope to make them when I can.

1/2 cup chopped hazelnuts
1 1/2 cups stone-ground cornmeal (see Note)

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons vegetable oil or other fat
Vegetable oil, for frying
Berry syrup, butter, honey, or sugar, for serving

Place the hazelnuts on a baking sheet and place it about 4 inches from preheated oven broiler. Turn off the heat. Leave the nuts in the oven for 2 min

utes, or until they’ve turned golden brown. Remove at once. Set aside.

Combine the cornmeal, baking soda, and salt. Stir in 1 cup of water and 2 tablespoons of oil all at once just until batter is moistened. Let stand at room temperature for about 10 minutes. Stir in the nuts.

Heat a heavy griddle over medium-high heat. Brush with 1 teaspoon oil. Reduce the heat to medium. Pour the batter by the tablespoon onto the hot griddle, cooking 4 to 6 pancakes at a time. Cook until bubbly and drying around the edges, 1 to 1 1/2 minutes. Turn and cook another 1 to 1 1/2 minutes, or until golden brown. Remove to a warm platter and repeat with remaining batter. Serve immediately with berry syrup, butter, honey, or sugar as desired.

Makes 2 to 2 1/2 dozen 3- to 4-inch pancakes.

Note: For a more tender pancake, replace 1/2 cup of the cornmeal with 1/2 cup whole wheat flour, add 1 egg, and reduce the oil to 1 tablespoon.