Monday, December 21, 2009

Christmas Pancakes

DISCLAIMER: The following recipe has been deemed inappropriate for consumption for the following people:
  • Diabetics
  • Children with low sugar tolerance (usually resulting in behavior like this)
  • Vegans
  • Pancake-haters
  • Anyone afraid of dentists
If you are one of the lucky people excluded from this list (or you want to defy common sensibilities and try it anyway), read on.  I'm a huge fan of sugary desserts and all, but four or five of these pancakes will satisfy my sweet tooth for the day: honey-sweetened cakes with a thin layer of melty Nutella topped off with a dusting of snowy white powdered sugar...mmm...that's what I'm talking about!

You will probably find most, if not all, of these ingredients in your cupboards at home with the exception of the leavener.  I could be mistaken, but I don't ever remember seeing this type of product in the U.S. so you may have to substitute it with more readily available ingredients.  The leavener we use is for sweet baking products so vanilla flavoring has been added to the leavening agent.  In place of the 1/2 teaspoon from this recipe, you can probably get away with the same amount of baking soda and a splash of vanilla extract.

  • 1 1/2 c. flour
  • 1/2 t. leavener
  • 3/4 t. cinnamon
  • 1/4 t. nutmeg
  • 1 egg
  • 2 T honey
  • 1 c. milk
  • Nutella
  • Powdered sugar
  1. Combine the flour, leavener, cinnamon and nutmeg in a mixing bowl
  2. Whisk in the egg and honey
  3. Slowly whisk in the milk until the desired batter consistency is achieved (may require more or less milk depending on your preference)
  4. Heat a non-stick pan to medium heat
  5. Ladle in some batter, wait for bubbles to appear, then flip to cook the other side (standard pancake cooking procedure here)
  6. Now this is where the good stuff happens - spread some Nutella across the pancakes immediately after they are taken out of the pan
  7. Dust or sprinkle some powdered sugar on top of the Nutella
  8. Consume immediately!

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