Khorasan pancakes with maple and hazelnuts
by The Kitchen with Great British Chefs
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Ingredients
Bakery
110g of khorasan flour
Dairy
2 eggs, beaten
275ml of milk
50g of butter
Store Cupboard
1 pinch of salt
1 handful of blanched hazelnuts, roughly chopped
maple syrup, to serve
Oils & Vinegars
vegetable oil