With St. Valentine’s Day around the corner, this recipe is a special breakfast treat for your sweetheart or for the whole family! This recipe makes about 8 pancakes and is easily doubled. 

Ingredients 

About 8 Tbsp. Nutella 

2 Tbsp. unsalted butter 

1 cup AP flour 

2 Tbsp. sugar 

2 tsp. baking powder  

1/2 tsp. kosher salt 

1 large egg 

3/4 cup + 2 Tbsp. milk or buttermilk 

Method 

1. On a parchment lined sheet tray,scoop about 1T of Nutella. Using the back of a spoon or a silicone spatula, flatten it into a disk. Repeat 8 times. If you are making the recipe soon,you can place them in the freezer until solid. If using the next day or beyond, cover loosely with wax paper and plastic wrap before freezing. 
2. Melt the butter in a nonstick pan and set aside to cool.
3. Ina large bowl, combine the flour, sugar, baking powder.and salt. Whisk. 
4. Beat the egg and milk in a bowl;then,add the cooled butter, whisking constantly. 
5. Create a well in the dry ingredients. Using a spatula stir in the wet ingredients just to combine. Do not over-mix!
6. Heat your non-stick pan. Take out your Nutella disks. Fill a 1/4c cookie scoop/measuring cup with batter, place most of the mixture on the pan, then place a disk of Nutella in the center. Place the rest of the batter on top, covering the Nutella. You can fit 4 of these on a 12″ pan. Cook until those signature pancake bubbles start popping and take a peak underneath to make sure it’s golden brown before you flip. Wait for the same on the other side. Continue until you have used all of the batter.

Julianne Parkis is a Danbury mom, a chef trained at The Culinary Institute of America, and a certified nutrition consultant. For recipes and health tips, visit her website, homeawaycafe.com. You can email her at homeawaycafe@gmail.com.