Ingredients: 10 tablespoons Nutella Spread,2 cups All Purpose Flour (Maida),1 teaspoon Baking powder,2 tablespoon Sugar,Salt – a pinch,1 Whole Egg,1 cup Milk,1 tablespoon Vanilla Extract,2 tablespoon Butter – melted + 2 tablespoon for cooking,Strawberries – sliced as required (optional)
Time in minutes: 50 Servings: 4 Course: World Breakfast Diet: Vegetarian
Instructions: To begin making the Nutella Pancakes recipe, line a baking sheet with parchment paper.Dollop two tablespoon nutella on baking tray and spread into a round disk shape around 2-1/2 inch in diameter and 1/8 inch thick. Repeat it for next 4 discs. Make sure you leave some space between each disk.Place the tray in freezer and let them freeze for 20-25 minutesAfter 25 minutes, peel off the disks from preachment paper and keep the disks in freezer until required.On other hand, add all dry ingredients in a mixing bowl including all purpose flour, baking powder, sugar, salt and mix it well.Now add all the wet ingredients including eggs, melted butter, milk and vanilla essence. Whisk everything well and make sure that the batter is lump free.Next, melt 1/4 tablespoon of butter on a non stick fry pan.Scoop 1/3 cup of batter on hot pan and place the Nutella disk in between and then top the disk with some more pancake batter. Make sure that you hide Nutella disk properly with batter.Let it cook for 2 to 3 minutes until golden in colour on one side, then flip it to other side and cook until other side is golden too.Repeat the same process with remaining batter and Nutella disks. Serve hot with sliced strawberries.Serve Nutella Pancakes for your weekend breakfast with Scrambled Egg Sandwich Recipe and Espresso Coffee.