Prepare a large baking sheet with a layer of parchment or wax paper.
In a heavy bottomed sauce pan, combine brown sugar and 1/2 cup water. Heat just to a simmer, and let reduce. Once a syrup has formed, add hazelnuts. Stir once to coat nuts. Pour nuts out onto prepared baking sheet.
Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
Lightly grease pan – we like to use about a tablespoon of vegetable oil and use a paper towel to quickly spread and wipe off excess.
Combine Birch Benders and remaining water.
Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
Cook until bubbles have formed and popped, and sides are mostly dry.
Turn once, cook an additional minute or 2 and remove from heat.
Stack as desired and top with candied hazelnuts.
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