Make small, fluffy pancakes incorporating mashed banana and swirl Nutella into the batter for a sweet, quick breakfast or snack.
Author:Ahazzam
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:About 20 mini pancakes
Category:Breakfast
Method:Skillet Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup milk
1/4 cup mashed ripe banana
1 tablespoon melted butter, plus more for the griddle
2 tablespoons granulated sugar
1/4 cup Nutella, slightly warmed
1 tablespoon chopped hazelnuts for garnish
Instructions
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk them together.
In a separate bowl, whisk the egg, milk, mashed banana, melted butter, and sugar until just combined.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix the batter. A few lumps are fine.
Heat a non-stick griddle or large skillet over medium-low heat. Lightly grease the surface with butter.
Pour small spoonfuls of batter onto the hot griddle to create mini pancakes, about 1.5 inches in diameter.
Cook for 1 to 2 minutes until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another minute until golden brown.
Immediately after flipping, place a small dollop (about 1/4 teaspoon) of slightly warmed Nutella onto the center of each pancake. The residual heat will soften it.
Remove the pancakes from the griddle. Stack them on a plate.
Garnish the stack with chopped hazelnuts before serving.
Notes
For easier swirling, place the warmed Nutella into a small piping bag or a zip-top bag with a tiny corner snipped off.
Use very ripe bananas for the best flavor and texture in the batter.
Keep the griddle temperature low to ensure the small pancakes cook through without burning the outside.