Crispy Amaranth and Apple Pancakes with Toasted Yogurt Cream and Hazelnut Butter

Instructions

1. 1

   1. Place the amaranth in a small saucepan with 300 ml water. Bring to a boil, reduce the heat, and cook covered for 15 minutes, until the grain is tender and the liquid has been absorbed. Spread it on a plate and let it cool slightly for 10 minutes.

2. 2

   2. Meanwhile, preheat the oven to 200 °C / 400 °F. Spread 120 g of the plain Greek yogurt in a small oven-safe dish and bake for 8 minutes, just until lightly warm, slightly firmer, and barely golden at the edges. Remove and mix with 10 g of the honey, half of the vanilla extract, and the lemon juice. Set aside as the toasted yogurt cream.

3. 3

   3. In a large bowl, mix the cooked amaranth, grated red apple, eggs, the remaining 100 g plain Greek yogurt, oat flour, baking powder, ground cinnamon, salt, the remaining 20 g honey, and the other half of the vanilla extract. Stir until you have a thick, even batter.

4. 4

   4. Heat a large nonstick skillet over medium heat and add half of the butter. Once melted, portion the batter into 8 pancakes. Cook for 3 to 4 minutes per side, pressing very lightly with a spatula, until golden and cooked through in the center. Add the remaining butter for the next batches if needed.

5. 5

   5. In a very small saucepan or skillet, warm the 100% hazelnut butter over low heat for 1 to 2 minutes with 1 tablespoon of water, stirring, until loosened. Fold in the chopped toasted hazelnuts to make a warm crunchy hazelnut butter.

6. 6

   6. Serve the pancakes hot with spoonfuls of toasted yogurt cream on top or on the side. Finish with the warm crunchy hazelnut butter. If desired, add an extra pinch of cinnamon before serving.