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Overnight Oatmeal Cinnamon Pancakes with Nutella Syrup



Pancakes are back! It's been what, nine months since my last pancake recipe? Yeah, definitely way too long. You guys need breakfast options! And I'm giving you what may be the best option of all today. I'm giving you pancakes that are prepared...the night before!


Yes, you read that correctly. The batter stays in your fridge overnight to develop and what not. And then you can roll right out of bed the next morning, turn your skillet/griddle on, and get to cooking. How amazing does that sound?


And that's not all. With that extra time you have on your hands from not having to find/mix all your pancake ingredients in the morning, you can make the most delicious Nutella syrup, which complements these moist and fluffy pancakes fantastically, if I do say so myself.

It's nothing complicated like boiling sugar and water or whatever. You just heat up some heavy cream, stir in some Nutella, and voila! Perfect.pancake.topping.


I think I just made your mornings ten thousand times better. You are most welcome.

Overnight Oatmeal Cinnamon Pancakes with Nutella Syrup

Yield: 8-10 pancakes
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Ingredients:

1 cup quick oats
6 tablespoons whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
pinch of nutmeg
pinch of salt
1/8 cup honey
1 large egg
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1 and 1/4 cups buttermilk

For the Nutella syrup:
1/4 cup heavy cream
2 tablespoons Nutella

Directions:

In a medium-sized bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add honey, egg, vanilla, and buttermilk, and stir together until well-combined. Cover and refrigerate overnight.

The following morning, give the batter a good stir; it should have thickened a bit. Heat a skillet over medium-low heat* and lightly spray with non-stick cooking spray. Pour about 1/4 cup of batter onto heated skillet and immediately spread it out with the back of a ladle or spoon, to form an even circular shape.

Cook for 2-3 minutes, or until edges are set and bubbles appear on the surface. Carefully flip over and cook on the other side until golden brown and cooked through. Repeat with remaining batter, re-greasing the skillet as needed.

In a small sauce pan, heat heavy cream until simmering. Pour into a heat-proof bowl. Stir in Nutella until completely incorporated. Serve over pancakes.

Note: *It might take a bit of trial and error to figure out the right temperature for your pan. These pancakes need to cook a bit longer than most pancakes, so you must make sure that your skillet isn't too hot, or else they will burn.

Adapted from Mel's Kitchen Cafe

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