The idea for these marvy pancakes came out of a Spanglish exchange with Jack this morning.
“Que quieres comer this morning, hijo: pancakes or waffles?”
What do you want to eat, son: pancakes or waffles?”
Do we have Nutella?
“Quiero pancakes, por favor.”
I want pancakes, please.
Like our language skills, this pancake recipe is a mashup that somehow works. It combines our regular frozen waffle topping (Nutella!) with a yogurt-based batter.
I fretted over whether the Nutella would create moist spots in the pancakes and I’d end up with overcooked edges or undercooked innards – or that the Nutella would melt onto the pan and cause a crusty mess. This didn’t happen. I think because I followed the advice of the venerable Deb Perelman (Smitten Kitchen) to make the griddle real hot at first, and to drop it to medium/medium-high after adding the batter. Oh, yes, and smearing a stick of butter over the pan between each batch.
These pancakes met my ideal - billowy yet substantial - thanks to the use of yogurt and that extra egg. That plus the use of Nutella instead of chocolate chips makes them (arguably) healthier than our everyday variety.
They were muy delicious.