• ⅓ cup (45 g) skinned hazelnuts, chopped
• 1⅓ cups (200 g) plain flour
• ½ teaspoon bicarbonate of soda
• pinch of salt 2 tablespoons
• caster sugar 1
• large egg 1 cup (250 ml)
• buttermilk 1
• red apple, about 150 g, cored and finely chopped 1 tablespoon
• sunflower oil 4 tablespoons

1. Heat a small non–stick frying pan, add the hazelnuts and cook until golden brown, stirring and tossing constantly.
2. Take care not to overcook the nuts as they burn easily.
3. Tip them into a small bowl.
4. Sift the flour, bicarbonate of soda, salt and sugar into a large mixing bowl.
5. Make a well in the centre.
6. Lightly beat the egg with the buttermilk and pour into the well.
7. Gradually whisk the flour mixture into the buttermilk mixture to make a smooth, thick batter.
8. Add the apple and toasted hazelnuts, and stir in with a large metal spoon.
9. Lightly brush a chargrill or heavy frying pan with a little of the oil, then heat over a moderate heat.
10. Depending on the size of the chargrill or pan, you can cook about 4 pikelets at the same time.
11. For each one, drop a heaped tablespoon of batter onto the hot surface.
12. Bubbles will rise to the surface and burst.
13. Gently slip a small palette knife under the pikelet to loosen it, then cook for a further 1 minute, or until the underside is golden brown.
14. Turn the pikelet over and cook the other side for 1–2 minutes, or until golden.
15. Remove the pikelets from the chargrill or frying pan and keep warm under a clean cloth.
16. Cook the rest of the batter in the same way.
17. When all the pikelets are cooked, quickly heat the maple syrup in a small saucepan just to warm it.
18. Drizzle the syrup over the warm pikelets and serve immediately.

This article first appeared in Reader’s Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer.