Nutella Espresso Chocolate Chip Pancakes
- 1 cup flour
- 1 Tbsp Nutella, plus more for drizzle
- 0.25 tsp vanilla extract (optional)
- 2 Tbsp butter, melted and cooled, plus more for the pan
- 1 cup milk (you can use buttermilk if you like, or 1/2 cup yogurt and 1/2 cup of milk
- 1 large egg
- 1.5 Tbsp espresso, or 1 Tbsp instant espresso (coffee will work too)
- 0.5 tsp salt
- 0.5 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp sugar
- 0.25 cup chocolate chips to sprinkle on top
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and espresso powder.
2. 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.
3. 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.
4. 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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