Ingredients
10 to 14 tablespoons Nutella®
Pancakes
1-½ cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon kosher salt
1 egg
1 teaspoon pure vanilla extract
1 cup milk
Directions
Line a sheet pan with parchment paper.
Spoon 1-½ tablespoons of Nutella® onto the prepared pan. Spread it out into a round disc about 2-½ inches in diameter.
Spoon 1-½ Tbs. Nutella onto the prepared pan and spread out into a round disc about 2-/1/2” in diameter
Repeat, making 7 to 8 Nutella® discs. Place the pan in the freezer for 15 to 20 minutes, or until the Nutella® discs are firm and hold their shape.
Freeze Nutella discs for 15 to 20 minutes
Preheat a large skillet or griddle to medium-low heat.
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the egg, vanilla extract and milk.
Mix egg and flour to start pancake batter mix
Mix the pancake batter until fully blended.
Mix pancake batter until fully blended
Spray the preheated griddle with pan spray, and wipe away excess.
Pour ¼ cup of the pancake batter on the prepared griddle. Place 1 frozen Nutella® disc into the center of the batter.
Place 1 frozen Nutella disc into the center of the batter
Top the Nutella® disc with enough batter to cover completely. When the batter begins to bubble the pancake is ready to be flipped.
When the batter begins to bubble the pancake is ready to be flipped
Flip and cook the pancake for an additional 1 to 2 minutes, or until the other side is golden brown.
Keep the completed pancakes warm while preparing the remaining pancakes. Serve warm.
Adapted from tiphero
