Inspired by OneShot

2.25 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon salt
1 cup unfed sourdough starter
1.5 cups milk
1 egg, beaten
2 tablespoons vegetable oil
2 teaspoons ground cinnamon
1.25 cups hazelnuts

Toast the hazelnuts in a baking pan in a 350F oven until golden beneath the skin, 7 to 10 minutes. Wrap them afterwards in a clean linen towel and rub them to remove loose skin. Finely chop the hazelnuts and save until later.

In a large bowl, whisk together the flour, baking soda, baking powder, sugar, salt, cinnamon, and 1 cup of hazelnuts. Save the remaining hazelnuts until later.

Add the sourdough starter, milk, eggs, and oil. Mix well until combined.

Grease a pancake griddle with butter and heat until about 350F.

Pour 1/4 cup of pancake batter on the griddle. Cook until the pancake starts bubbling on top, then flip the pancake.

Cook until the pancake is cooked all the way through.

Sprinkle the remaining hazelnuts on the pancakes and serve with butter and syrup.