Scoop's Hazelnut Pancakes

Set a baking tray in the oven at 90°C to keep cooked pancakes warm as you finish the batch. Mix all dry ingredients in a bowl. Separately, whisk egg with milk. Introduce wet ingredients into the dry, and mix thoroughly. Heat a nonstick or cast iron pan over medium-low. Once hot, coat the pan with ghee. Pour ⅓ cup of batter per pancake. Let it cook for 4–6 minutes until bubbles form on top and the edges begin to set. Flip carefully and cook for another 4–5 minutes until golden brown. Transfer to a baking tray in a warm oven, keeping pancakes in a single layer without stacking.

Bonus: Candied Hazelnut Topping.

You’ll need ½ cup hazelnuts, 1 tbsp butter, 1 tbsp maple syrup. While the pancakes cook, make candied hazelnuts in a small pan by simmering hazelnuts, butter, and maple syrup over medium heat for 5–6 minutes, stirring occasionally. Spread onto parchment to cool, separate the nuts, then roughly chop once cooled.