In need a different pancake recipe this year? Our baking blogger Verity and Cakes tells us how to make some chocolatey doughy goodness.
Once a year we get to take part in the best food based holiday and that is pancake day! In my opinion nothing goes better with pancakes than nutella (well nutella technically goes with everything), so this is a simple recipe combining the fluffy, doughy American style pancake with the favourite chocolate spread that is Nutella. I like to serve mine with some fresh fruit like raspberries or strawberries. You could also vary spread used in the swirl, why not use both peanut butter and nutella for a delicious combination.
Serves: 2 (makes 4 pancakes) Prep: 15 minutes Cook: 10 minutes
200g Self Raising Flour
1tsp baking powder
Pinch of salt
200ml milk (Plus extra incase mixture is too thick)
30g Butter (Plus additional butter for greasing the pan)
Piping bag with large piping nozzle (or zip lock bag with corner cut off)
First step is to add flour, baking powder and salt in a bowl and mix till combined. In a separate bowl whisk together the egg and 200ml of milk.
Make a well in the middle of the dry ingredients and add the egg and milk mixture. Whisk together till fully combined. Mixture should be similar but slightly thicker consistency to double cream, if too thick slowly add more milk and combine till desired consistency is achieved.
Melt the 30g of butter in a saucepan on medium heat, once fully melted add in the Nutella and stir till it is fully combined and the mixture is still thick but runnier and more workable. Alternatively soften your Nutella by putting it in the microwave and stirring every 20 seconds till it’s runny. Scoop the Nutella butter mixture into a piping bag with a large circle piping tip on or if you don’t have a piping bag use a zip lock bag and cut off the corner.
Place the frying pan on medium heat and add a knob of butter. Wait till the butter is melted and bubbling and add a quarter of the pancake batter. Immediately rotate the pan so the mixture covers the base. The batter should begin to bubble and rise, when you see this grab the piping bag and squeeze a swirl of Nutella over the batter. Start from the middle and work your way out not going fully to the edge.
Your pancake should keep rising and releasing bubbles and begin to rise over the swirl. When you can see the sides of the pancakes are starting to set and when the pan is wobbled the batter on top of the pancake stays in place, it is then ready to flip. Flip the pancake using a spatula in a quick turn to make sure the Nutella swirl isn’t smudged over the bottom of the pan.
The pancake should take another minute, minute and a half to cook on the other side and then move it over to a plate, ready to stack more pancakes on top.
Serve your stack with some fresh raspberries, and if there’s any of the Nutella mixture left over, squeeze it over the top for even more chocolatey goodness.
- How do you like your pancakes - comment below!