Gingerbread pancakes with Nutella®

diff
4 port
13 ingr
30 min
Gingerbread pancakes with Nutella

Ingredients

Wet Mix

1 egg
½ tsp vanilla extract
¼ cup molasses
1 ½ cups water

Dry Mix

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp ground ginger
1 tsp ground cinnamon

Other

½ cup of fresh cranberries
12 tbsp. of Nutella® hazelnut spread (2 tbsp. per pancake)
Gingerbread man cookie cutter
Cooking oil spray

Step 1

Mix the wet and dry mixes separately.

Step 2

Whisk the dry mix into the wet mix.

Step 3

Spray cooking oil spray on a pan or griddle, then heat. Once hot, place the cookie cutter onto the hot, greased pan and pour batter into cookie cutter.

Step 4

Cook until bubbles form on uncooked side.

Step 5

Remove cookie cutter, then flip and cook until pancake is golden brown.

Step 6

Serve with Nutella® spread on each pancake and decorate with cranberries. Enjoy a holly, jolly morning.