Khorasan pancakes with maple and hazelnuts

20 minutes



  • 110g of khorasan flour
  • 2 eggs, beaten
  • 275ml of milk
  • 1 pinch of salt
  • vegetable oil


  • 50g of butter
  • 1 handful of blanched hazelnuts, roughly chopped
  • maple syrup, to serve


Place the eggs and milk in a jug and whisk to combine. Place the flour and salt in a large bowl and mix
Slowly pour the wet mixture into the dry, whisking as you go to form and nice smooth batter. Transfer the batter back to the jug
Place a large nonstick frying pan over a high heat and once smoking, add a drizzle of oil and swill around to coat the pan
Pour some batter into the centre of the pan, then tilt the pan so a thin layer of the batter coats the entire bottom of the pan
Cook for a minute or so; the edges of the pancake will start to curl away from the sides when it is ready to flip. Use a spatula to flip, or go for a toss if you’re feeling brave. Remember, the first pancake often sticks, so count this one as a practice
Place the pancakes on a plate and store in a low oven to keep warm if you’re not serving as you go. Repeat the process until all the batter is used up. You can add a little more oil here and there but shouldn’t need to in between each pancake
Whilst your pancakes are cooking, melt the butter in a small pan. Once bubbling, add the chopped nuts and cook in the foaming butter until golden and toasted. Don’t let the butter turn too dark or it will taste bitter
Serve up the pancakes with a spoonful of brown butter and toasted hazelnuts and finish with a generous helping of maple syrup