If there’s any excuse to eat pancakes for breakfast, lunch and dinner, it’s Pancake day. My second favourite holiday for food next to Christmas. Maple syrup and pancakes are my all time fave, but you can’t beat a little something sweet. And when it comes to sweet pancakes, I go all out with nutty, chocolatey, fruity goodness…
1/2 tsp Coconut Oil
100ml Hazelnut Milk
1 Medium Egg
1 tbsp Nutella
& a handful of raspberries
I start by combining my dry ingredients and then add the milk and eggs and whisk together. I then popped the frying pan onto a medium heat and then added half a teaspoon of coconut oil to stop the mixture sticking. The mixture works best when it’s around 4-5mm thick, so I don’t tend to tip the pan after pouring the mixture. Leave it to sit for around 20 seconds and then see if it’s ready to flip. I try and cook them evenly until they’re golden on both sides and pop onto a heated plate (this part is optional). Once I’ve finished cooking the pancakes I scoop a table spoon of Nutella and pop it onto the top of the pile. I use the heated plate so it keeps the pancakes warm and the melting Nutella rolls onto the plate, but it will still melt a little even if you don’t do this. To finish off I took a handful of raspberries and sprinkled them over the pancakes (because there is nothing better than pancakes and chocolate sauce).
And don’t think my pancake related chatter ends here today. Keep an eye on my Instagram for more pancake goodness. *Cue Homer Simpson drool*