Hazelnut waffles served with mixed berry compote and cream with apple sausage patty.
The Pacific Northwest Hazelnuts are ground in this recipe and add a nice texture and taste which pairs well with a mixed berry compote.
Servings 4 - 6
- 3 oz. 2/3 cup hazelnuts, toasted and skinned
- 9 oz. 2 cups all-purpose flour
- 2 ¾ oz. 2/3 cup cake flour
- 1 Tbs. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 2 ¾ cups buttermilk
- ½ cup vegetable oil
- 4 large eggs
- 1/3 cup granulated sugar
- 1 ½ tsp. vanilla extract
Process the hazelnuts with 2 Tbs. of the flour in a food processor until finely ground.
In a large bowl, whisk the ground hazelnuts, all purpose and cake flour, baking powder, baking soda and salt until well combined.
In another bowl, whisk the buttermilk, oil, eggs, sugar and vanilla until well combined.
With a rubber spatula, lightly stir the wet ingredients into the dry ingredients until just combined. (There will be small lumps in the batter.)
Let the batter rest for at least 20 minutes (and up to 2 hours in the refrigerator).
Cook the waffles for about 4 minutes, until golden brown.