Buttermilk Pancakes w/ Nutella & Pecans
Buttermilk Pancakes w/ Nutella & Roasted Pecans is a scrumptious delight for any breakfast
Equipment
- Stove
- Large Skillet
Ingredients
- 1 package Pancake Mix
- 1/2 cup Melted Butter
- 1 tsp Vanilla Extract
- 1/2 cup Unsalted Butter or Vegetable Oil
- 1/2 cup Nutella
- 1/2 cup Roasted Pecans roughly chopped
- 2 tbsp Powdered Sugar
Instructions
- Prepare pancake mix according to the package
- Fold melted butter and vanilla to the mix; DO NOT OVER MIX
- Let batter rest for 10-15 minutes before cooking
- Cook each pancake 2-3 minutes on the first side, until bubbles are noticed and edges becoming brown
- Flip and cook the other side 1-2 minutes until golden brown
- Continue until all pancakes are complete
- Smear each pancake with Nutella, stack two pancakes then sprinkle roasted pecans on top
- Dust each stack of pancakes with powdered sugar and optional mint leaf
Notes
-Enjoy with sliced fruit such as strawberries or bananas and a glass of milk, juice and/or coffee.
-Pancake batter should still look lumpy. This will keep the pancakes light and fluffy
- I used a wooden or silicone spoon to help fold the wet into the dry mix but a whisk can be used as well.
-I use butter to cook my pancakes over oil or spray.
-If cooking in batches, set on a baking sheet lined with a cooling rack in a warm oven set up 200 degrees. You do not want the pancake to dry out and the rack will keep them from losing their crispiness.