Hello again and welcome to my blog! Sorry about the inconsistency in posting but work has been a little bit crazy these past few weeks. On top of that it was my 33rd birthday which was spent on the sofa battling an epic cold. 3 weeks later I’m starting to feel like a human being again which is certainly nice. I’ve always been a big fan of nuts (pun not intended) and especially hazelnuts. During my darkest days of this epic cold I was lying on the sofa watching American Master Chef and in one of the episodes they had to work with nutella to create a breakfast dish. One of the contestants made nutella pancakes and they just looked like heaven on a plate. This episode started a nutella obsession and I’ve been creating several dishes with nutella after watching the show. Today I’m going to share my take on nutella pancakes. I hope you enjoy!
Recipe:
- 1 1/2 cup (3,4 dl) all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar (substitute for the same amount of muscovado sugar for more of a caramelly taste)
- 1 1/4 cups (2,8 dl) of milk
- 1 egg
- 3 tablespoons of butter, melted
- 200 g nutella/other hazelnut spread
In a large bowl, sift in the flour and then mix it with baking powder, salt and sugar. Make a well in the middle of the dry ingredients and pour in your milk, egg and melted butter. Mix until just combined, don’t over-mix! Add your nutella in little dollops and mix until you get a ripple effect (see below).
Heat a frying pan over medium heat and add butter or rapeseed oil. Scoop in your batter, about 1/4 of a cup per pancake. Fry the pancake until little bubbles start to appear on the top of the pancake and then flip and brown the other side of it for a minute or two.
Keep the pancakes that are done warm in an oven until you are ready to serve them. I had mine with some fresh diced mango, nectarines and Greek yogurt mixed with nutella.
So this breakfast was one of the best that I’ve had in a long time. I hope you enjoy this recipe as much as I did!
Cheers!
Malinsfood 