Nutella Pancakes with Homemade Raspberry Sauce

In the process of cleaning out my freezer, I found some raspberries that I'd gotten from the Farmer's Market last summer and frozen. I decided to turn them into a yummy homemade sauce for our pancakes on Saturday morning and made the pancakes extra special by stirring some Nutella into the batter. The fluffy pancakes had a hint of chocolatey-hazelnut flavor and the sauce was sweet, summery, and just a tiny bit tart.What a delicious combination!

Nutella Pancakes with Homemade Raspberry Sauce
Makes about 9 pancakes and 2 cups of sauce

Raspberry Sauce (Makes 2 cups: can be doubled or tripled as desired)
2 cups frozen or fresh raspberries (unsweetened)
1/2 cup granulated sugar

1. in a medium non-corrosive saucepan combine raspberries and sugar
2. cook over medium heat stirring constantly with a wooden spoon until sugar is dissolved and berries have softened- boil 1 or 2 minutes to reduce slightly
3. remove from heat and strain through a fine mesh strainer to remove seeds
4. use immediately or store in the refrigerator for later use

Nutella Pancakes
1 egg
1 cup flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons oil
3 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons Nutella

1. whisk together all ingredients until smooth
2. butter griddle or frying pan
3. using a 1/4 cup measuring cup drop batter on pan and cook until brown on both sides and cooked through
4. serve with extra Nutella and warm homemade raspberry sauce on top!

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