Wednesday, June 5, 2013

The Best Hazelnut Pancakes





It's not often that you will see me label anything as "the best" but I did label these Hazelnut Pancakes with just that title because well, they are The Best Hazelnut Pancakes.  You don't have to take my word for it, go ahead and try them yourself, I dare you!  No- but really the original recipe for these pancakes before my addition of flavor came from the amazing Ruth Reichl, and she agrees that these are the "World's Best Pancakes."  Now do you believe me?  I also have a slight confession to make, I didn't make these, I came up with the idea and then had my team of chefs (Sweet Girl, my ten year old daughter and Hubby -but mostly Sweet Girl) execute them.  Our resident pancake makers and they  she did an amazing job.

Remember when I made This Salted Caramel Mocha Chocolate Chip Cake?




I had so much fun creating a recipe using the great flavors of International Delight that when asked if I wanted to do it again, I jumped on the opportunity.  This time I created my recipe using Hubby's favorite flavor, Hazelnut, its his ID - What’s Your ID?
International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor.

Checkout some of these great prizes:
A Magical Trip
Visa Gift Cards
Cold Stone Gift Cards
Free ID for a year
A Baking Kit
A Coffe Bar Kit with a Keurig
ID coffe mugs, tumblers, aprons, etc.
Lots of great stuff...enjoy!




recipe adapted from Ruth Reichl
Ingredients:
1/2 cup milk
1/2 cup of International Delight Hazelnut Creamer
2 large eggs
3 tablespoons plus 1/2 teaspoon vegetable oil
1 stick (8 tablespoons) unsalted butter, melted
1 cup flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt

Directions:
Whisk together the milk, creamer, eggs and 2 tablespoons of vegetable oil then whisk in the cooled, melted butter.  Stir together, in another bowl, the flour, baking powder, sugar and salt.  Whisk the egg mixture into the dry ingredients until just combined.
Heat 1/2 teaspoon of of oil in a large nonstick skillet or griddle over moderate heat.  Working in batches pour 1/3 cup measures of batter into the skillet and cook until you see bubbles forming on the tops, about 2 minutes.  Flip the pancakes and cook until undersides are golden, another minute or so.



One year ago today I made Personalized Gift Bags  

Two years ago today I made White Beans, Chorizo, Onions and Peppers in a Creamy Sauce 

Linking up to these happening parties!

Be sure to stop by my new Boutique Sweet Finds!



What's Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.



4 comments:

  1. what a great idea!!! this sounds really delicious!

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  2. I've never had pancakes with hazelnut flavor. They look delicious.
    I brought Amaretto Marshmallows to Friday Food Frenzy.
    Annamaria

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  3. Mmmm! What a wonderful idea to use creamer! I would have never thought of it. I am pinning this for later because my kids love pancakes! I hope you have a great day! Julia @ www.juliakendrick.com

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  4. Hope you are having a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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