Ingredients
1 ½cupsself raising flour or plain, light spelt or all purpose flours
1tspbaking powder
2tbspsugar of choice
1tspground cinnamon
⅓tspsalt
¼cuplight buttermelted and cooled slightly
1egg
1tbspvanilla extract
1 ¼cuplow fat/skim milk(or almond milk)
¼cup Nutella(or any chocolate/cacao hazelnut spread)
4tbspsugar
1tspground cinnamon
4tbspcinnamon sugarstore-bought
Preparation
Combine together flour, baking powder, sugar, cinnamon and salt in a large-sized bowl. Make a well in the centre and add the melted butter, egg, vanilla and milk. Slowly whisk well until smooth. Set aside.
Place Nutella into the microwave for 30 seconds until warm and slightly thinner. Alternatively, place Nutella in a metal bowl over a pot of simmering water (being careful not to have any water touch the Nutella, or it will seize), until melted.
Heat a nontick pan or griddle over low-medium heat and wipe over with a little butter or oil on a paper towel to lightly grease pan. Pour less than ¼ cup of batter onto the pan and spread out gently with the back of your ladle.
Spoon about ½ teaspoon of Nutella onto the centre of the batter, and then gently pour a little pancake batter evenly over the top to cover the Nutella completely (you can gently seal it with the back of your spoon to ensure no Nutella touches the pan, or your pancakes can burn or stick).
When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and Nutella.
Prepare a wide shallow dish with the cinnamon sugar, and immediately place each pancake onto the cinnamon sugar while they’re still warm. Evenly coat both sides, and place onto a serving dish.
Serve with fruit, ice cream or frozen yoghurt, or enjoy as they are!
