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| Nutella Sauce |
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| Espresso Pancakes |
2 cups buttermilk or whole milk
2-3 tablespoons instant espresso granules
2 large eggs, separated
4 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
unsalted butter, for cooking
Nutella Topping (hazelnut topping)
1 cup Nutella
1 cup Whipping cream
Pancakes:
Warm the milk on low heat; add the coffee granules and mix well to dissolve. It takes 1-2 minutes to dissolve. Set aside and cool.
Separate yolks from whites in bowls.
Bowl 1: combine yolks and sugar; mix well. Sift in the flour, baking powder, and baking soda. Mix well. Begin adding the milk and coffee a little at a time and mix well until well homogenized. When it’s nicely mixed, add a pinch of salt and mix again. Set aside.
Bowl 2: In a dry bowl, whip egg whites until a firm stiff cloud. Transfer egg whites into flour mixture and fold gently to incorporate fully. Cover in plastic wrap and allow to rest in refrigerator about 20-30 minutes.
Cooking: Once the batter has rested, begin cooking pancakes in large skillet. Add a little butter (1/2 - 1 tablespoon) at a time in skillet; ladle small scoops of batter in the hot skillet. Cook 2-3 minutes per side, flipping once. Transfer to a platter or serving plates.
Nutella topping:
In a saucepan place the Nutella and cream on low heat to warm. Keep stirring on low heat, until a smooth homogeneous cream. When the pancakes are ready, drizzle the warm sauce over pancakes. Makes 12-24 pancakes.
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| Hazelnuts |
These espresso pancakes are ready quickly and they can be served for breakfast, brunch, or even as a dessert. In this recipe, the pancake mix is enriched by the espresso granules that are dissolved in the milk. Add more granules if you like more espresso flavor. However, the enchanting finish to this recipe is the magnificent delicious warm Nutella sauce over these light and fluffy pancakes.
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