‘NanaNutella pancake love.
Been a while since I’ve posted so I’ve decided to go for a double whammy today. First up, nutella and banana pancakes which I made just a few hours ago for a tasty Sunday morning breakfast 
For this I googled around for a quick pancake recipe. I read about Mark Bittman’s (he of NYT’s Bitten blog fame) 1-1-1 pancake recipe on some sites, and I found a rough approximation of it here. I love how simple it is – the 1-1-1 stands for the ratio for flour, milk and eggs. But, as I’ve found out in life, you can always chinchai things a little more.
The best thing about pancakes is how customisable they are. You can make them savoury with a bit of cheese and ham, or sweet with raspberries, or rich with some ricotta or cottage cheese. You can play around with their texture as well: I love thin crepe-like pancakes, with bananas, the kind you find everywhere at backpacking spots in Southeast Asia. Add a bit more milk and you get runnier batter which make great light yet chewy pancakes.
Pancake love. I made a few plain ones to go with jam and honey as well.
Recipe after the jump!
The pancake batter in this recipe makes a basic fluffy pancake but if you want thin crepe-like ones, add about 2-4 more tablespoons of milk.
Nutella and Banana Pancakes (makes about 6-10, depending on thickness)
1 cup all purpose flour
1/2 teaspoon baking powder
1 large egg
1 cup milk
1 tablespoon butter
A few drops of vanilla essence
1 large banana, cut into thin slices
Nutella
1. Melt the butter, set aside to cool. Meanwhile, combine the flour and baking powder in a mixing bowl.
2. Add the milk, vanilla essence, and egg to the cooled butter. Beat well.
3. Stir the liquid mixture into the flour mixture using a fork, until just combined.
4. Heat a large skillet, and add a pat of butter over high heat. When it starts bubbling, pour in the batter to make pancakes any size you want. For thin pancakes, go easy on the batter cos you want a thin layer.
5. When bubbles start appearing and popping, it’s time to add the toppings. Imagine a line across the pancake circle, and add about 4-5 banana slices on the lower semi-circle. Drizzle or dollop about 1/2 a tablespoon of Nutella across them. Flip the top semi-circle over, then cook on both sides of the foldover pancake for an addition 1 minute per side. Serve, and devour immediately with more Nutella smeared over.
