Fluffy golden pancakes held together by the smooth and milky Nutella spread
1 cup self-raising flour
¼ cup caster sugar
½ tsp bicarbonate of soda
1 ⅓ cup buttermilk
2 eggs, lightly beaten
Cooking oil spray, for greasing
⅔ cup Nutella or other chocolate-hazelnut spread
whipped cream to serve
chopped roasted hazelnuts to serve
- Sift flour, sugar and soda into a large bowl.
- Whisk buttermilk and eggs in a medium jug. Gradually whisk into flour mixture until smooth.
- Heat a large non-stick frying pan over a medium heat. Spray with oil. Pour 2 tblsps of the batter into pan. Spread to form a 10cm circle. Repeat to make another three pancakes. Cook for about 2 minutes, or until bubbles begin to appear on surface. Turn and cook for about 1 minute, or until browned underneath. Remove. Cover to keep warm. Repeat to make 16 pancakes.
- Make stacks of four pancakes spreading each layer with 2 tsps of Nutella. Top with remaining Nutella then whipped cream. Decorate with chopped hazelnuts.