Hazelnut Buttermilk Pancakes
Serves: 15 pancakes
  • 1 pkg active dry yeast
  • ½ cup warm water
  • 2½ cups water
  • 3 eggs
  • 2 cups all-purpose flour
  • ¾ cup SACO Cultured Buttermilk Blend
  • 1 Tbsp baking soda
  • 1 tsp salt
  • ¼ cup hazelnuts, toasted and chopped
  1. In large bowl dissolve yeast in warm water.
  2. Let stand 5 minutes.
  3. Stir in 2½ cups water, eggs, flour, Buttermilk Blend, baking soda and salt.
  4. Fold in hazelnuts.
  5. Cover and place in refrigerator overnight.
  6. In the morning, stir in more water if batter becomes too thick.
  7. Cook on lightly-greased griddle until bubbles form on top and bottom is nicely browned.
  8. Flip and cook the other side.
Nutrition Information
Calories: 100 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 16g Sugar: 3g Sodium: 444mg Fiber: 1g Protein: 5g Cholesterol: 4mg
Recipe by SacoFoods at http://www.sacofoods.com/hazelnut-buttermilk-pancakes/