We have followed Rachel Hornibrook delicious pancake recipe but replaced the Nutella with our hazelnut & chocolate spread. It was an absolute winner!!
“Makes 6 – 8 pancakes
170g self raising flour
1/2 tsp baking powder
2 tbsp caster sugar
Pinch salt
150ml milk
1 tsp vanilla extract
1 egg
20g butter, melted
6 heaped tsp Nutella (optional)
Line a plate with clingfilm. Spoon heaped teaspoonfuls of Nutella onto the plate in round discs. Freeze for at least an hour or overnight. Prepare your pancake batter. Sieve the dry ingredients into a large bowl. Whisk the egg, milk & vanilla together. Make a well then whisk into your dry ingredients mixing until just incorporated. Try not to over mix as you’ll lose air & pancakes may be tough. Melt the butter in the pan you are using and add to the batter giving one last mix. Add a drizzle of veg oil to your pan and a knob of butter and add 2 tbsp of batter. Press your Nutella disc into the centre then cover with another tbsp of batter. Fry on a medium heat until golden on each side (2-3 mins each side). Serve with lashings of golden or maple syrup, strawberries or raspberries & enjoy 🤍”