James Martin reveals best method for fluffy American pancakes

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The easiest Nutella pancakes


  • 2 cups pancake mix (shop bought is fine)
  • 1 ½ cups milk
  • 1 egg
  • 2-3 tbsp Nutella
  • Unsalted butter (optional)
  • Maple syrup (optional)

Mix pancake mix, milk, egg and Nutella until you have a thick batter consistency.

Heat a pan over medium heat. Drop ¼ cup of batter at a time. When bubbles appear around the edges flip the pancake.

Continue cooking on the other side for 1-2 minutes.

Repeat with remaining batter,

Top pancakes with butter, maple syrup, crushed hazelnuts, or any other topping of choice.

Nutella stuffed pancakes


  • 10-14 tbsp Nutella
  • 1 ½ cups plain flour
  • 3 tsp baking powder
  • 4 tbsp sugar
  • Pinch of salt
  • 1 egg
  • 1 cup + 2tbsp milk
  • 1 tsp vanilla essence (optional)

Line a tray with baking parchment. Spoon on some round blobs of Nutella and place in the freezer for an hour.

Whisk remaining ingredients together until smooth and free of lumps. Mix dry ingredients first.

Melt some butter in a non-stick frying pan and add a spoonful of pancake mix.

Add one of the frozen Nutella circles on top and then top with another spoonful of pancake mix- like a sort of Nutella sandwich.

Cook through for a minute or so on each side and place in a preheated oven on low while cooking the whole batch.

Serve with extra Nutella and your favourite fruit (optional).

Nigella’s Nutella pancakes


  • 8 crepes (shop bought is fine)
  • 1 x 350g jar of Nutella
  • 75g soft butter
  • 80ml Frangelico + 2 tbsp
  • 35g chopped hazelnuts
  • 250ml double cream

Preheat the oven to 200ºC/180°C Fan/400ºF/gas mark 6.

Spread some Nutella over one half of one crepe, then fold the unspread side over the spread side. Spread some Nutella over one quarter and fold again. Place on a buttered swiss-roll tin. Repeat with the remaining crepes.

Put butter in a small pan with 80ml of Frangelico. Heat gently to melt. Then pour over the crepes in the tin and sprinkle most of the chopped hazelnuts on top.

Bake in the oven for 10 minutes.

Whisk the cream with the remaining 2 tbsp Frangelico until soft. Sprinkle with the last of the hazelnuts and serve with the crepes.

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Nutella swirled pancakes


  • ½ cup Nutella
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 egg
  • 2 cups milk
  • Maple syrup (optional)

Scoop Nutella into a freezer bag and set aside.

Combine flour, baking soda, salt, sugar. Whisk together the milk and egg.

Heat a pan on medium low. Spray with non-stick spray or drizzle with oil. Add ½ cup batter.

When bubbles start to form, snip the corner of the Nutella filling and create a swirl pattern in the centre of the pancake. Be careful not to get too close to the edge.

Flip the pancake and cook the other side for an additional 1-2 minutes.

Repeat with remaining batter and drizzle with maple syrup to serve.

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