Nutella Espresso Chocolate Chip Pancakes
- 1 cup flour
- 1 Tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ Tbsp espresso, or 1 Tbsp instant espresso (coffee will work too)
- 1 large egg
- 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup of milk)
- 2 Tbsp butter, melted and cooled, plus more for the pan
- ¼ tsp vanilla extract (optional)
- 1 Tbsp Nutella, plus more for drizzle
- ¼ cup chocolate chips to sprinkle on top
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and espresso powder.
- In a separate bowl, beat the egg. Add milk (or buttermilk, or yogurt+milk, whatever you're using), melted butter, vanilla, and Nutella, and mix well. Note: I used a 1/2 cup of Greek yogurt and a 1/2 cup of milk as a buttermilk substitute, but I felt that the other flavors in these pancakes were so strong that the buttermilk might not be necessary.
- Add the wet ingredients to the dry and mix gently until mostly smooth. A few lumps are good and okay. Let batter set for a few minutes.
- Heat griddle or pan over medium heat. Coat griddle surface with oil or butter - just enough to coat well. When the griddle is hot enough that water droplets dance when dropped onto it, pour two to three tablespoons of batter onto the griddle. I used a 1/4 cup scoop, which works well and also keeps the counter fairly drip-free. Sprinkle a few chocolate chips evenly over the uncooked surface of the pancake. When bubbles form in the batter and leave a brief hole when they pop, flip the pancake and let brown on the other side for about 2-3 more minutes, then remove to a plate. I keep the pancakes that are done in the oven at 170 degrees, on an oven-safe plate. Repeat until batter is gone, then serve with your choice of topping. (I used more Nutella. Like there was ever a real choice.)
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