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| | Bourbon Hazelnut Pancakes | | Any day that begins with pancakes is destined to be a good one, which is why we're bringing you chef Adam Sobel's mouth-watering recipe from his popular cookbook, Street Vegan. This classic breakfast dish gets a modern overhaul thanks to additions like cardamom, vanilla, and of course, bourbon. One whiff of the tempting aroma and you'll want pancakes for breakfast, lunch, and dinner. So pass the maple syrup and start eating! |  | | Makes 8 to 12 pancakes | What You Need:
For the cardamom butter:
1/4 cup unsweetened soy milk
1/2 teaspoon rice vinegar
4 teaspoons maple syrup
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup refined coconut oil, melted
2 tablespoons olive oil
1/4 teaspoon xanthan gum
For the candied hazelnuts:
2 cups hazelnuts
1/2 cup evaporated cane juice
1/4 cup bourbon
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons canola oil
For the pancakes:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup maple syrup
1-2/3 cups unsweetened soy milk
3 tablespoons canola oil, plus more for frying the pancakes
1 teaspoon vanilla
Ground cinnamon and/or vegan powdered sugar (optional garnish)
|  | What You Do:
1. For the cardamom butter, place soy milk, rice vinegar, maple syrup, salt, cardamom, and cloves in a high-speed blender and blend on high speed for 10 seconds. Let sit for a minute or so—the mixture will have a curdled, thick consistency like buttermilk. Add melted coconut oil, olive oil, and xanthan gum. Blend on high speed for 60 seconds to thoroughly emulsify. Pour into an airtight container, and chill in the freezer for an hour. Transfer to refrigerator.
2. For the candied hazelnuts, preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. In a food processor, pulse the hazelnuts a few times to break into smaller pieces. Mix the ground nuts, cane juice, bourbon, salt, cinnamon, and canola oil in a medium bowl and distribute evenly on prepared baking sheet. Bake for 12 minutes, flipping nuts halfway through to ensure even baking. Allow nuts to cool, and break up any large clusters. Store in an airtight container at room temperature.
3. For the pancakes, in a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Make a well in the center, and add maple syrup, soy milk, oil, and vanilla. Whisk together to form a smooth batter.
4. Heat a skillet or griddle over medium heat. Lightly oil pan and ladle pancake batter evenly onto hot surface, forming pancakes in any size you like. Sprinkle 1 to 2 tablespoons of the bourbon hazelnuts onto each circle of batter and let cook for about 2 minutes. Carefully flip pancakes when bubbles appear in the center and the edges start to brown lightly and lift away from the pan. Flip and allow to cook on the second side for an additional 2 minutes.
5. Place 3 or 4 pancakes on each plate. Top with a pat of cardamom butter, a sprinkle of bourbon hazelnuts, and a dash of cinnamon and/or powdered sugar for garnish, if desired.
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