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2 cup buttermilk
1 1/2 cup old fashioned oats
2 eggs
1/2 cup flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hazelnuts; chopped, toasted
1 vegetable oil
1 maple syrup
Mix buttermilk and oats in large bowl. Let stand 5 minutes. Whisk in eggs. Mix in flour, sugar, baking soda and salt; stir in chopped hazelnuts. Heat heavy large skillet over medium-high heat. Brush with oil. Drop batter by 1/3 cupfuls into skillet, spacing apart. Cook until bubbles form on top of pancakes, about 2 minutes. Turn and cook until bottoms are golden, about 2 minutes more. Transfer to plate. Repeat with remaining batter, brushing skillet with oil as needed. Serve with maple syrup.
