A stack of pancakes, a cup of tea, and a good book in hand makes for a perfect Sunday morning.
Eid holidays have officially come to an end, and with that is the start of weeks and weeks of desolation and despair (projects and mundane assignments, of course).
This Eid was boooring. We spend the first day saying goodbye to Bates, our Bakra. No new clothes this eid. No eidi. Didn’t go anywhere this time (not even to my grandmothers place *gasp). No Haleem (:o) I didn’t even shower till the very next day (stinky me). Then I made enough biryani to feed a small village. And, Oreo brownies (recipe next time, promise) for the kiddies because everyone was down.
So, this Eid was spent consuming copious amounts of cake, biryani, and gulab jamun, catching bits of Dil Walay Dulhaniya Lay Jaye Gay, making weird henna designs, having coke hysterics with sister Khatem in the kitchen, staying up late watching cheap award shows till after midnight, and lots of grumpy frumpy moments.
And then we had these pancakes. Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella. Each bite dripping with molten chocolatey calories (Can you tell that I feel guilty about eating six?). Pancakes so rich and gluttonous, you’ll be begging for more.
The process requires a bit of preparation. You need to make small discs of Nutella on a piece of parchment paper and freeze them. Do this part overnight so that next morning you just have to make the pancakes with the Nutella part ready to go. You basically have to spread out Nutella, in round shape, on a piece of parchment paper, about ½ cm thick. And freeze them.
Then for the pancakes, it’ a basic batter. You pour some batter on a pan. Plonk a Nutella disc in the middle. And then pour more batter on top, enough to cover the Nutella. And that’s it. Cook till golden brown, and then dig in into the oozy Nutella deliciousness that these pancakes are.
Nutella Stuffed Pancakes
Prep Time: 10 minutes Serves 6-8
Cook Time: 20 minutes
10-12 Tablespoon Nutella
1 ½ cup (187g) all-purpose flour
3 teaspoon baking powder
4 Tablespoon granulated sugar
1 large egg
1 cup + 2 Tablespoon milk
1 teaspoon vanilla extract
Pinch of salt
Butter, for greasing the pan
Frozen Nutella Discs:
Line a tray with parchment paper.
Spoon 2 tablespoon Nutella onto the tray, and spread into a disc around ½ cm thick, 6 cm in diameter.
Place tray in freezer. Freeze till firm.
For the pancakes:
Mix together the dry ingredients; flour, baking powder, and the salt. Add in the wet ingredients; the egg, milk and the vanilla. Whisk till just combined.
Heat lil butter on a non-stick pan. Add some batter, round ¼ cup. Place one Nutella disc on it, cover with more pancake batter. Cook on medium heat. When bubbles start appearing on the top, flip the pancake and cook till golden-brown, around 2 minutes.
Repeat with remaining batter and Nutella discs. Butter pan from time to time.
Makes 6 to 8 pancakes depending on how much batter you use to cover the Nutella disc.
Serve immediately with fresh berries.
Recipe source: Recipe Tin Eats