Nutella Pancakes Are Just the Beginning

There are two BIG things coming up fast this week.

Another major snowstorm, predicted for Wednesday. (Please, spare me.)
And World Nutella Day on Saturday.

The combination of these two events has made me decide that this week should be all-Nutella here at Mignardise.
Because I believe that enough Nutella can cure cabin fever.
It can give me my son the energy needed for marathon shoveling.
And of course there's nothing better than baking while the snow piles up outside.

Let's begin at the beginning. Breakfast!
Of course you could spread a little Nutella on your toast and call it a day. But that wouldn't make much of a blog post would it?
So let's have pancakes. Nutella pancakes. With caramelized bananas. And maple syrup.
Send Aunt Jemima and Mrs. Butterworth out to shovel the driveway. They're not invited to this party.

Nutella Pancakes
adapted from Inn Cuisine

2 eggs

1/2 cup Nutella

1 1/2 cups milk

1 Tbsp. cooking oil

 2 cups all-purpose flour

1 heaping Tbsp. cocoa powder

2 tsps. baking powder

2 Tbsps. butter

1/4 cup sugar

2 bananas, sliced

1/4 cup pure maple syrup

1/2 cup chopped hazelnut, toasted (optional)

In a medium bowl, whisk eggs and Nutella until smooth. Add milk and oil, whisking until well combined. In a large bowl, mix together flour, cocoa powder and baking soda. Add egg mixture to dry ingredients, mix well until most lumps are gone. Allow batter to rest.

While batter is resting, heat a skillet over medium heat. Melt butter in skillet, then add sugar. Stir constantly until mixture becomes lightly browned (watch carefully and don't let it burn). Add bananas and cook until softened and throughly coated with sugar mixture. Add maple syrup. Let it warm briefly, then remove from heat.
Drop pancake batter onto hot griddle. When bubbles appear (2-3 minutes), flip pancakes and cook another minute. Serve with caramelized bananas, toasted hazelnuts (if using) and pan syrup. Pass more syrup if desired.

Come back tomorrow for more Nutella!