Sunday in Brooklyn Copycat Pancakes
PREP TIME:
20
MINUTES
COOK TIME:
15
MINUTES
TOTAL TIME:
15-30 MINUTES
YIELD:
400ml paste
About this recipe
Ingredients
100g white caster sugar
125g hazelnut
100g Maple syrup
200ml double cream
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- Spread 125g hazelnuts on a baking sheet and roast for 10-12 minutes until fragrant.
- Cool, then rub hazelnuts with a kitchen towel to remove skins.
- While the hazelnuts are cooling prepare your sugar. In a saucepan over medium heat, melt 100g white caster sugar.
- Stir until sugar turns light golden brown.
- Then pour caramelized sugar onto a lined tray, spreading it thinly but be careful as this is very hot.
- Let it cool until hard to touch.
- Make Hazelnut Maple Paste
- In a food processor, blend roasted hazelnuts, cooled sugar brittle, and 100g maple syrup until a thick, smooth paste forms.
- Gradually add 200ml double cream to the hazelnut maple paste.
- Continue blending until well combined, creating a creamy texture.
- Transfer the maple praline syrup to an airtight container or jar.
- Refrigerate for a few hours to allow flavors to meld and the syrup to thicken.
- For Pancakes Recipie Click Here
Hi, I'm Remi
I have a huge passion for the world of baking and cooking. While on my food journey, I've crafted recipes that are not only delicious but also incredibly satisfying. Join me as we explore flavors and create meals that are an absolute delight to make and eat.
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