I realise this is quite a bold statement, but I’m going to go ahead and say it anyway: I’m about to change the way you look at pancakes forever. No longer will you reach for the sugar and lemon or syrup or jam. But what you will do is make sure you always have Nutella and chopped hazelnuts in the cupboard and eggs and Alpro hazelnut milk in the fridge.
My love affair – who am I kidding, it’s full blown marital bliss – with Nutella, leads me to slather it on everything. It just makes things so much better. Consequently, it’s also my favourite part of eating a Ferrero Rocher. There is only one way the Ambassador would approve of you eating a Ferrero Rocher and that’s by biting it in half, eating the hazelnut and then licking the Nutella from the shell, before devouring the rest. Swooning from a box of delicious chocolate-hazelnut goodness, I had a Ferrero Rocher-inspired epiphany, which begged the question, how good would Ferrero Rocher pancakes be? They might just be the best thing ever. But don’t just take my word for it. Rustle up a few of these and see for yourself.
Ferrero Rocher pancakes
- 1 mug of plain flour
- 1 mug of Alpro hazelnut milk
- 1 egg, whisked
- 2 handfuls of chopped hazelnuts
- Heat your butter in a frying pan. Add your hazelnut milk, flour and egg to a bowl. You don’t need to measure your ingredients, just make sure you use the same mug for the flour and milk so the measurements are the same. Whisk together until you have a smooth batter.
- As soon as your butter has melted, spoon a ladle of the pancake mixture into the pan. Cook for a couple of minutes at a high heat, flip over and do the same on the other side.
- Your pancakes are ready when they feel firm and have started to brown a little. At this point, remove from the pan, layer on Nutella and sprinkle some hazelnuts on top.
Depending on the size of your cup, this recipe normally makes around six pancakes. Now all you need to do is sit back, enjoy and prepare yourself for the inevitable, which is whipping up another batch.