1 cup all-purpose flour
2 tablespoons sugar
baking powder
1/2 teaspoon salt
1 cup milk
large egg
2 tablespoons melted butter
vanilla extract
Nutella
Cooking spray or additional butter for greasing
Optional toppings: powdered sugar, fresh berries, whipped cream, or chocolate syrup
2. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin or silicone mold with cooking spray or butter.
. Fill the Muffin Tin: Using a spoon, add about 1 tablespoon of pancake batter into each muffin cup, filling it about halfway. Then, add a teaspoon of Nutella to the center of each. Top with an additional tablespoon of pancake batter, making sure the Nutella is completely covered.
. Bake: Place the muffin tin into the preheated oven and bake for 10-12 minutes, or until the pancake bites are golden brown and a toothpick inserted comes out clean.
5. Cool and Serve: Let the bites cool in the tin for a few minutes before transferring them to a wire rack. Serve warm with a dusting of powdered sugar or your choice of toppings.
🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 🌾 **Gluten-Free Option**: Use gluten-free pasta or flour to make this recipe gluten-free. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).