Pancakes

3¼ cups all-purpose fl our

2 cups hazelnut fl our

1½ tablespoons baking powder 1½ cups vanilla sugar

1 tablespoon kosher salt

10 eggs

2 tablespoons canola oil

Whipped Cream

2¼ cups heavy whipping cream 1 cup confectioners’ sugar

¼ cup orange zest

1 cup toasted finely chopped pistachios 1½ cups fresh berries of your choosing

Whip the Cream: Pour the heavy whipping cream into a chilled mixing bowl and whip to soft peaks. Add the sugar and zest and continue whipping to stiff peaks. Put into a piping bag.

Make the Pancakes: Combine the dry ingredients in a mixing bowl, add all the wet ingredients, and whip until fully incorporated.

Heat a griddle until hot. For each pancake, pour ¼ cup of batter onto the griddle. When bubbles appear on the surface, flip the pancake and continue cooking until golden brown. Serve immediately with the toppings.

To Serve: Place one pancake per plate, top with a quenelle of whipped cream, and garnish with a generous tablespoon of fresh berries and a sprinkle of the pistachios.

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