Buttermilk Pancakes with Blueberry Compote, Candied Hazelnuts & Frangelico Maple Syrup

Blueberry season is almost upon us! To celebrate, we’re sharing a recipe from restaurateur Geoffery Zakarian of The National and The Lambs club. He’s dressed up everyone’s favorite buttermilk pancakes with a blueberry compote, candied hazelnuts, and frangelico maple syrup. Serve a heaven-sent breakfast like this and you’ll have no trouble rousing up those sleepyheads in the morning.

Serves 5

Step 1: Prepare the candied hazelnuts

• 1 cup hazelnuts
• 1/2 cup granulated sugar
• 1/2 cup turbinado sugar (such as Sugar in the Raw)

Combine the hazelnuts and granulated sugar in a saucepan over medium heat. Cook until the sugar has melted and adheres to the hazelnuts. Remove from the heat and pour the nuts on a sheet pan lined with parchment paper. Sprinkle the turbinado sugar over the nuts.

Step 2: Prepare the compote

• 5 pints blueberries, divided
• 1 tablespoon granulated sugar

Cook four pints blueberries and the sugar in a saucepan over low heat until the compote is thick. Remove from the heat and add the remaining blueberries.

Step 3: Prepare the syrup

• 2 cups frangelico
• 3 cups maple syrup

Place the frangelico in a saucepan and boil until reduced to a 1/2 cup. Combine with the maple syrup.

Step 4: Prepare the pancakes

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 egg
• 1 1/4 cups buttermilk
• 1/4 cup white sugar
• 1/4 cup vegetable oil, plus extra for greasing the griddle

In a large bowl whisk together the flour, baking powder, and baking soda. In a small bowl whisk together the egg, buttermilk, sugar, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir just until combined. Heat a bit of oil on a griddle or in a nonstick frying pan. Drop the pancake batter onto the pan by 1/4 cup-fulls and cook until golden brown on both sides.