6/23/11

Nutella Ricotta Stuffed Pancakes

We bought a few jars of Nutella to send sandwiches with Liv in the morning.  Her school has since moved from a peanut-free zone, to a nut free zone, so now what am I going to do with all of this stuff??  Wait... who doesn't like pancakes!


I found this, and a slew of other Nutella Recipes - eat it up!

Ingredients:
1 1/2 cups unbleached  flour
2 eggs
1 – 1 1/2 cups milk
2 tbsp. butter or vegetable oil 
3/4 tsp salt
2 tsp baking powder
1 tbs sugar
2 tbs part skim ricotta cheese
2 tbs Nutella
1 handful sliced almonds (optional)
Honey or syrup

First, whisk the flour, eggs, milk, butter, salt, baking powder and sugar in a mixing bowl until there are no clumps.
Second, mix in the ricotta cheese and nutella.  Stir in the almonds (if desired).  Adjust the amount of milk as needed.  The batter should pour easily but not be too runny.  
Third, heat a griddle and when hot, drop a pat of butter or vegetable oil onto the surface.  Drop about a 1/4 cup of batter on the middle of the skillet.  When the pancake starts to look firm and bubbles a bit on the top, use a spatula to flip.  Cook until the other side is browned.  
Fourth, to keep the pancakes hot while you make a batch, you can either store each pancake on an ovenproof plate in the oven on low heat (~125 degrees) or place a piece of aluminum foil over a plate pressing it down on three sides leaving one side open to slide the pancakes in.  
Fifth, enjoy with a pat of butter topped by honey or syrup.



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