What You'll Need
- one and one half cups plain flour
- three tsp baking powder
- four tbsp sugar
- Pinch of salt
- one egg
- one cup + two tbsp milk (I used low fat)
- one tsp vanilla essence (optional)
- one tsp butter, separated (2 x ½ tsp)
- Sliced strawberries (optional)
How to Make It
Frozen Nutella Disc
- Line a baking tray with baking paper (parchment paper).
- Dollop 1½ to two tbsp of Nutella onto the baking tray and spread into a disc around 2½" / 6cm in diameter and ⅕" / ½ cm thick.
- Repeat to make seven discs.
- Place the tray in the freezer until firm (around 1 to 1½ hours).
- Peel off the parchment paper.
- Keep the Nutella discs in the freezer until required (they soften quickly).
Pancakes
- Place the Dry Ingredients in a bowl and whisk to combine.
- Make a well in the centre and place the Wet Ingredients in the well.
- Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk).
- Melt ½ tsp butter in a non stick fry pan over medium heat.
- Once melted, wipe most of the butter off with a paper towel.
- Take 3 Frozen Nutella Discs out of the freezer just before you start cooking.
- Dollop ¼ cup of batter into the fry pan.
- Working quickly, place one Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc.
- When bubbles start appearing around the edges (around two minutes), lift up the edge and make sure the underside is golden.
- Then flip and cook until the other side is golden.
- Repeat with remaining batter.
- Melt more butter in the pan after the 3rd or 4th pancake.
- You should be able to make seven in total, but sometimes it makes six - depends on how much batter you use on top of the Nutella.
- Serve warm with sliced strawberries, if using.
- You could also serve with cream but I find that it's not necessary!
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