Daniel Lambert's Fluffy Pancakes Stuffed with Nutella
Ingredients:
• 300g Odlum’s Self Raising Flour
• 300ml Meadowbrook Farm Milk
• 2 Costcutter Eggs
• 1tsp Baking Powder
• 1tbsp Gem Caster Sugar
• 1tsp Vanilla Extract
• Nutella
For Frying:
• Oil
• Butter
Method:
Grab a tray/plate with parchment paper put 6/8 dollops of Nutella and spread to firm a small circle shape of Nutella! Pop into Freezer/fridge for 1 hour.
Start with making your pancake batter, mixing the dry ingredients in a large bowl.
Pop the eggs, milk and vanilla extract and whisk together. Add the wet mixture to the dry mixture. Make sure it is well mixed to avoid lumps.
Heat some oil and a small Knob of butter in a non-stick pan.
Once hot, pour some of the pancake batter onto the non-stick frying pan, creating a small circular pancake.
Add a frozen disc of Nutella in the center, work quickly so the disc doesn’t melt right away.
Pour some pancake batter over, just enough to cover the chocolate center.
Let cook until bubbles appear on top. Then, flip over on the other side and cook until golden.
Eat straight away or keep warm in a low oven while you keep making pancakes!
