Nutella Pancakes

I babysat my neighbor's kid the other day.  He's in Kindergarten.  It was fun.  Thing 1 has the best day ever.  Having three boys running around the house reminded me why Mike and I decided we are done having kids.  Two I can handle, three is interesting.  Thank goodness Mr. M is old enough to talk well and is basically self-sufficient.  It was a whirlwind!  Toys, crying, yelling, Cars movies, the park.  I was grateful for just having my two Things at the end of the afternoon.  I need a pedicure.  :)

Or maybe some yummy pancakes.  I get pancake cravings and these Nutella pancakes are wonderful.  They are nice and light, you can eat a million and feel like you only had about one thousand.  Haha!

Chocolate-Hazelnut Pancakes
from Parents.com


Ingredients:
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup chocolate-hazelnut spread (Nutella)
1 egg
1 tablespoon sugar
1 1/4 cups milk
Cooking spray


Directions:

1. In a large bowl, whisk together the flour, baking powder, and salt; set aside.  In a medium bowl, whisk together the chocolate-hazelnut spread, egg, and sugar until combined.  Whisk in milk until combined.  Add milk mixture to flour mixture and whisk until nearly smooth (it's okay if there are a few lumps).
2. Heat a large skillet or griddle over medium heat and spray with a light coat of cooking spray.  Pour about 1/4 cup of the batter into the skillet or onto the griddle.  Cook for 2 to 3 minutes.  Turn when edges look dry and bubbles appear across the surface.  Cook 1 to 2 minutes more or until browned on the bottom.

We serve our pancakes with butter and maple syrup.  The original recipe pair these pancakes with a Raspberry Sauce.  If you want to go that direction, here's the recipe.

Raspberry Sauce

Ingredients:

1 - 12oz package frozen raspberries

2 tablespoons sugar

1/4 cup cold water

1 tablespoon cornstarch

Directions:

Place frozen raspberries and sugar in a medium sauce pan, breaking up berries with a wooden spoon.  Cook over medium heat until bubbly.  In a small bowl, stir together cold water and cornstarch until combined.  Add to berry mixture.  Cook and stir until thickened and bubbly.  Cook and stir 2 minutes more.  Serve warm with pancakes.