When I was a little girl, my mother took me to Europe, just the two of us, for a special mother-daughter experience. We stopped in Paris, which is undoubtedly one of the most magical cities in the world. We saw the Mona Lisa at the Louvre, walked up and down the Champs Elysee, witnessed the elegant style of Parisian women and were introduced to Nutella. We didn't eat a lot of sweets in our house growing up, so being allowed to enjoy this heavenly chocolate hazelnut spread on vacation with my mom was an irresistible, special treat.
I don't buy Nutella very often. If I did, the kids would get so obsessed they’d probably ask me to bathe them in it. So when I do use it, my family knows it’s a special occasion. In these pancakes, the addition of Nutella takes them from good to unbelievably scrumptious. They’re obviously aren't on the every day rotation of breakfast items in our house, but when I do make these pancakes, the experience of eating them reminds me of a spectacular culinary adventure enjoyed with my mom.
Why not try them this Valentine’s Day for breakfast? The kids and my hubby are waking up to them for sure!
Raspberry Sauce (Makes about 1 Cup)
1 Bag Frozen Raspberries (about 12 oz)
2 Tbsp Sugar (you could also use honey or agave)
1/4 Cup Water
1 Tbsp Cornstarch
1. Place the raspberries and 2 tbsp sugar to a pot, stirring to combine and smashing raspberries with the back of a wooden spoon.
2. Bring the mixture to a boil and then reduce to a simmer.
3. Whisk 1 tbsp of cornstarch and 1/4 cup of water in a separate bowl.
4. Add the cornstarch mixture to the raspberries while simmering and stir until the sauce thickens (about 2 minutes).
5. Cool and serve over pancakes.
Nutella Pancakes with Raspberry Sauce (Makes 12 Pancakes)
- 1 1/4 Cup All Purpose Flour
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/4 Cup Nutella
- 1 Large Egg
- 1 Tbsp Sugar
- 1 1/4 Cup Milk*
1. Whisk the first 3 ingredients in a bowl.
2. In a separate bowl whisk the Nutella, egg and sugar until combined, then whisk in the milk until incorporated.
3. Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
4. Heat a large sauté pan or griddle over medium heat and grease with oil.
5. Pour about 1/4 cup of the pancake mixture onto the griddle and cook for 2-3 minutes on each side.
6. Serve with raspberry sauce.
* You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.