Name: Hazelnut pancakes with salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup self-raising flour; 1/2 teaspoon baking powder; 1/2 cup hazelnut meal (ground hazelnuts); 1 egg; 1 cup milk; 3/4 cup coarsely grated kumara; 2 tablespoon chopped chives; cooking oil spray; corn and olive salsa, to serve; 1/3 cup light sour cream

Hazelnut pancakes with salsa

Serves 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

3/4 cup self-raising flour

1/2 teaspoon baking powder

1/2 cup hazelnut meal (ground hazelnuts)

1 egg

1 cup milk

3/4 cup coarsely grated kumara

2 tablespoon chopped chives

cooking oil spray

corn and olive salsa, to serve

1/3 cup light sour cream

Method

1.Sift flour and baking powder into a large bowl; stir in hazelnut meal. Whisk egg and milk; pour into flour. Whisk until smooth. Stir in kumara and chives until combined.

2.Spray a large frying pan with oil. Heat over moderate heat. For each pikelet, pour 1/4 cup batter into pan. Cook for 1-2 minutes or until bubbles appear on surface and pancake is golden beneath. Turn; cook for 1-2 minutes more or until golden. Transfer to a plate.

3.Serve pancakes topped with salsa and sour cream.

You can make pancakes ahead. Freeze between sheets of plastic food wrap. Freeze will need about 100g kumara.
Note

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Ingredients

Method

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