So, I’ve been making pancakes on a regular basis for years now and since the summer I’ve been doubling up my recipe and sending some over to my nephews. The boys love to spread Nutella all over their pancakes and I wondered if there was a more tidier and time saving way (especially in the mornings) to serve Nutella with pancakes. I came across this post and used my original pancake batter recipe.
Makes 7 pancakes
Ingredients
10 tsp Nutella
300ml milk
1 egg
2 tbsp sugar
1/4 tsp salt
300g self raising flour
1 tsp baking powder
2 tsp butter
2 tsp oil
Method
- Line a baking tray with baking paper. Spread 1.5 tsp of Nutella into a disc approximately 6 cm in diameter. Freeze for 1 hour.
2. In a measuring jug, whisk together the milk, egg and sugar. Add in the dry ingredients and mix until smooth. The batter should be a thick flowing consistency. If the batter thickens as it sits, add a little more milk and whisk.
3. In a small bowl, melt the butter in the microwave for 10 seconds, remove, add the oil and mix together.
4. Heat a frying pan on a low/medium flame until hot. Add half a teaspoon of the butter/oil mix.
5. Pour about 1/4 cup batter into your pan to make a disc 5 mm thick.
6. Carefully place the Nutella disc in the middle
7. Pour just enough batter to cover the disc
8. Cook for a couple of minutes or until the underside is cooked. Do not flip early!
9. Once you have flipped the pancake, turn the flame down slightly and cook for another few minutes until completely cooked. To check it’s cooked, use a sharp knife to make a small slit close to the edge to check the inside. These pancakes do take longer to cook than plain pancakes. I always have two pans going at the same time.
10. Repeat until you have used all the batter. Serve warm.
These stay fresh in the fridge for a couple of days, just need popping into the toaster to reheat. Enjoy!
7 Almonds 