Michele Ferrero, the legendary Italian billionaire who created Nutella (and many other delicious treats), passed away on Valentine's Day. I'm sure I'm not the only one who feels that his creations personally touched my life. I love Nutella (who doesn't?), and every year on Christmas, my grandfather gives me Ferrero Rocher hazelnut chocolates, because he knows I adore them.
As a simple and delicious tribute to his empire, I made banana pancakes with a nutty Nutella drizzle. This is a simple recipe, but it's indulgent and gorgeous, so whether you're hosting brunch, or just staying in and hiding from the Arctic temperatures, it's the perfect thing to wake up to. It's snuggles on a plate.
I used this banana pancake recipe, and the only thing I changed was to double the amount of bananas (I pretty much double the amount of bananas in any banana baking recipe). For the sauce, I simply combined Nutella with a little almond butter, added a dash of cinnamon, and thinned it out to drizzling consistency with milk. Top it all with sliced bananas, and you have a stunning morning treat.
It's been frigidly cold here in New York, and a stack of warm, freshly griddled pancakes oozing with Nutella might be the only thing that gets me through the rest of winter in one piece. Hope you enjoy this, and happy cooking! :)
RECIPE: BANANA PANCAKES + NUTELLA-ALMOND DRIZZLE
Makes 8-10 pancakes, depending on the size (I make huge pancakes)
1 and 1/2 cups all-purpose flour, spooned into measuring cup and leveled off
2 Tablespoons sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2 very ripe bananas, mashed with a fork
1 cup plus 2 Tablespoons milk
1/2 teaspoon vanilla extract
3 Tablespoons melted butter
more butter for frying
more bananas for slicing/serving
1/4 cup Nutella spread
1/4 cup almond butter (or substitute unsweetened, natural peanut butter)
1/4 cup milk
dash of cinnamon
1. In a bowl, mash your bananas really well. Whisk in the eggs, vanilla, and milk.
2. In a separate bowl, combine flour, sugar, salt, and baking powder, and whisk with a fork to combine.
3. Add the flour mix to the banana/egg mix, stirring until just combined (do not overmix). Stir in the melted butter.
4. Heat a large nonstick pan over medium heat (I usually have it set on a 6 out of 10 on my stove). Melt a little butter (or use vegetable oil if you prefer), and scoop some pancake batter into the pan. When each pancake gets little bubbles that appear on the uncooked side, it's usually time to flip it. Repeat until your batter is gone.
5. In a small saucepan, combine the Nutella, almond butter, and cinnamon over medium heat. Stir to combine, and whisk in milk once the mixture is hot, adding the milk a little at a time until the sauce reaches the consistency where you can drizzle it on without it being too thick.
6. To serve: stack some pancakes on a plate, and drizzle the Nutella sauce over them. Top with sliced bananas and a dash of cinnamon if you want. Enjoy!