Install Steam
sign in
|
language
简体中文 (Simplified Chinese)
繁體中文 (Traditional Chinese)
日本語 (Japanese)
한국어 (Korean)
ไทย (Thai)
Български (Bulgarian)
Čeština (Czech)
Dansk (Danish)
Deutsch (German)
Español - España (Spanish - Spain)
Español - Latinoamérica (Spanish - Latin America)
Ελληνικά (Greek)
Français (French)
Italiano (Italian)
Bahasa Indonesia (Indonesian)
Magyar (Hungarian)
Nederlands (Dutch)
Norsk (Norwegian)
Polski (Polish)
Português (Portuguese - Portugal)
Português - Brasil (Portuguese - Brazil)
Română (Romanian)
Русский (Russian)
Suomi (Finnish)
Svenska (Swedish)
Türkçe (Turkish)
Tiếng Việt (Vietnamese)
Українська (Ukrainian)
Report a translation problem
⠀⢀⡏⠃⠢⠹⠖⠒⠒⠒⠒⠞⠡⠈⠌⡇⠀⠀⠀⠀⠀
⠀⢸⡆⠀⠂⡄⠀⠀⠀⠀⠀⠀⡄⠂⠀⣧⠀⠀⠀⠀
⠀⡞⠀⠀⢴⣷⠄⠀⢀⠀⠀⣴⣶⠀⠀⢸⡆
⠘⣇⠀⢀⠈⠉⠀⠀⠨⠀⠀⠈⠉⢀⠀⢰⡇
⠀⠘⢦⣄⠀⠀⠀⠀⠀⠀⠀⠀⠀⢀⡤⠋⠀⠀⠀
⠀⠀⢸⠁⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢧
⠀⢀⡞⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠸⡄
⠀⣸⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢳⡀
⢀⡗⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠸⡇⠀⠀⣠⠤⢤⣀⠀
⢸⡇⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⡇⠀⡴⠃⠀⠀⠈⣷
⠈⣇⠀⠀⡆⠀⠀⠀⠀⠀⠀⠀⢠⠆⠀⢰⣧⠞⠁⠀⠀⠀⢀⠟
⠀⠸⣄⠀⠹⡆⠀⢰⠀⣶⠀⢀⡞⠀⢀⡞⠁⠀⠀⠀⣀⡴⠋⠀
⠀⠀⠈⠓⠦⣽⣦⣾⣦⣷⣤⣾⠤⠖⠋⠛⠛⠚⠛⠋⠁⠀⠀⠀
bottom, pan is hot enough when a drop of water added to the
pan sizzles.
2. Scoop batter into preheated pan, 1/3 cup per pancake (diameter
should be 4 inches or 10cm) coax into a round shape with your
spatula.
3. Cook 4-5 minutes per side.
4. Repeat until all pancakes are fried. If you need to re-apply
butter, temporarily turn down the heat first to avoid exploding
butter.
To serve, stack pancakes to desired height, top with butter, syrup,
and candied hazelnuts.
2. Mix yolk with buttermilk and regular milk in a second bowl.
3. Sift together dry ingredients into a third bowl. Mix in any
larger pieces (ie hazelnut chunks) by hand.
4. Pour dry ingredients into the buttermilk mixture, fold with
rubber spatula, do not overmix. Rest for 20 minutes.
5. Beat the egg whites to stiff peaks, you can tell it's done if you
can turn the bowl upside down without anything falling out.
6. Fold egg foam into rested batter until evenly incorporated. Use
immediately.
2. Add sugar and water to saucepan, whisk well
3. Add maple syrup and bring mixture to a boil, stirring, on
medium-high heat, then immediately switch to
medium/med-low heat, simmer for about 2-3 minutes
4. Add butter and stir until it melts, then immediately remove
from heat and allow it to cool to eating temperature.
5. Serve warm.
2. Chop up the hazelnuts into big pieces and toast on medium low
heat for a few minutes, stirring.
3. Allow nuts to cool, remove loose skins using hands or towel.
4. Put nuts back in clean pan along with the sugar. Toast on
medium heat while stirring constantly until sugar is melted.
Keep stirring to coat all nuts with melted sugar.
5. Pour the sugar-hazelnut mixture onto parchment-lined pan, let
cool completely.
6. Chop up the hardened clusters with a knife into smaller pieces.
7. Use immediately or store in airtight container.
█████░░░░██████████████
█████░░░░██████████████
█████░░░░█████░░░░░░░░░
█████░░░░█████░░░░░░░░░
███████████████████████
███████████████████████
███████████████████████
░░░░░░░░░█████░░░░█████
░░░░░░░░░█████░░░░█████
██████████████░░░░█████
██████████████░░░░█████
██████████████░░░░█████
⠀⠀⠀⠀⠀⠀⠀⠀⣠⡶⡿⢿⣿⣛⣟⣿⡿⢿⢿⣷⣦⡀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⢰⣯⣷⣿⣿⣿⢟⠃⢿⣟⣿⣿⣾⣷⣽⣺⢆⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⢸⣿⢿⣾⢧⣏⡴⠀⠈⢿⣘⣿⢿⣿⣿⣿⣿⡆⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⢹⣿⢠⡶⠒⢶⠀⠀⣠⠒⠒⠢⡀⢿⣿⣿⣿⡇⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⣿⣿⠸⣄⣠⡾⠀⠀⠻⣀⣀⡼⠁⢸⣿⣿⣿⣿⠀⠀⠀⠀
⠀⠀⠀ ⠀⠀⠀⣿⣿⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⢸⣿⣿⣿⣿⣿⠀⠀⠀
⠀⠀⠀⠀⠀⢰⣿⣿⠀⠀⠀⡔⠢⠤⠔⠒⢄⠀⠀⢸⣿⣿⣿⣿⡇⠀⠀⠀
⠀⠀⠀⠀⠀⢸⣿⣿⣄⠀⠸⡀⠀⠀⠀⠀⢀⡇⠠⣸⣿⣿⣿⣿⡇⠀⠀⠀
⠀⠀⠀⠀⠀⢸⣿⣿⣿⣷⣦⣮⣉⢉⠉⠩⠄⢴⣾⣿⣿⣿⣿⡇⠀⠀⠀⠀
⠀⠀⠀⠀⠀⢸⣿⣿⢻⣿⣟⢟⡁⠀⠀⠀⠀⢇⠻⣿⣿⣿⣿⣿