Hazelnut Pancakes

• 200 g wholemeal flour
• 1 tablespoon of quick yeast
• 2 eggs
• 150 ml semi-skimmed milk
• 25 g melted butterFor the sauce:
• 4 tablespoons of brown cane sugar
• 4 tablespoons of water
• 50 g toasted hazelnuts (chopped)
• fresh fruit.

1) Blend the ingredients for the pancake mix with a blender and allow to settle for 30 minutes. 2) Make the pancakes in a frying pan with a small knob of butter or a little oil. 3) For the sauce: melt the sugar in the water. 4) Add the hazelnuts. 5) Pour over the pancakes along with seasonal fruit.