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Breakfast

Index of Breakfast Food Recipes:
Oregon Hazelnut Pancakes


Oregon Hazelnut Granola
Oregon Hazelnut Muesli
Oregon Hazelnut Waffles
Hazelnut Syrup

Oregon Hazelnut Pancakes

  • 3 cups buttermilk pancake mix

  • 1/4 lb. Oregon hazelnuts, chopped

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon almond extract

  • 1 teaspoon vanilla

  • water as needed

In a food processor or blender, grind hazelnuts into a meal (some small chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix with more water (approximately 1-1/2 cups) to proper consistency. Cook on griddle.

Oregon Hazelnut Granola
Yield: 6 to 8 servings.

  • 4 cups oatmeal

  • 1 cup Oregon hazelnuts, roasted & chopped

  • 1 cup flaked coconut

  • 1/2 cup wheat germ flakes

  • 1 cup raisins

  • 2/3 cup honey

  • 1 tablespoon water

  • 1 teaspoon vanilla

  • 2 tablespoons oil

Put oatmeal, hazelnuts, coconut and wheat germ flakes in a bowl, mix lightly. Stir together honey, water, vanilla, and oil, then combine well with dry mixture. Spread in a 3-quart, lightly oiled baking pan. Bake at 325 for 20-25 minutes, stirring every 5 minutes. Add raisins after baking. When cool, store in airtight container. Serve with milk or eat as a snack.

Oregon Hazelnut Muesli
Yield: 12 servings.

  • 1 cup Oregon hazelnuts, roasted & chopped

  • 1/2 cup sunflower seeds

  • 3 cups quick-cooking rolled oats

  • 3/4 cup wheat germ

  • 1 cup raisins

  • 1/2 cup dried apricots cut up

  • 1/4 cup coconut ribbons

  • 1/2 cup brown sugar (optional)

Blend all ingredients together and store in an airtight container.

Hazelnut Waffles
Yield: 4 servings.

  • 1-1/4 cups sifted flour

  • 2-1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 tablespoon sugar

  • 2 eggs, separated

  • 1 cup milk

  • 2 tablespoons butter or margarine, melted

  • 3/4 cup roasted & chopped Oregon hazelnuts

Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.

Hazelnut Syrup
Yield: about 1-1/4 cups.

  • 1/2 cup chopped Oregon hazelnuts

  • 2 tablespoons butter or margarine

  • 3/4 cup maple syrup

In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through.

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