Pancakes make up a large part of my diet. Whether they are thin crepes dusted with sugar and spritzed with lemon, small and squat scotch pancakes with fresh berries and syrup or big fat and American style filled with juicy blueberries – I’ll take the lot. Quite why you’d want to reserve pancakes for just one day is beyond me! These little beauties came about after the remains of a jar of Nutella called to me in a way that only Nutella can. While Nutella smothered on top of a pancake is a glorious thing – an oozing centre is the ultimate indulgence. I’ve flavoured mine with orange zest and vanilla but they work just as well plain.
Makes four large pancakes or eight small
400 self raising flour
100g caster sugar
1 tsp baking soda
3 large eggs
1 tsp vanilla bean paste
150ml whole milk
2 tsp butter
8 tsp Nutella
1 – In a mixing bowl, combine the flour, sugar and baking soda and add the zest of the orange.
2 – Add the eggs and vanilla bean paste and mix to form a paste.
3 – Gradually combine the milk until a thick batter is formed.
4 – Over a medium head, add a drop of oil and a small knob of butter to a non-stick frying pan. Depending on how large you want your pancakes, spoon in the batter and cook on one side for roughly 2 minutes until slightly risen and firm.
5 – Spoon a blob of Nutella into the centre and cover with a spoonful of batter. Flip the pancake and cook for a further 2 minutes until cooked through.
6 – Eat immediately so the Nutella is properly runny!