If you are in need of a simple dessert, search no further. I am sure this recipe can be poshed up—not only can, it was—but when you are home alone, nothing but some flour, eggs, milk, and nutella, this will hit the spot.
This particular recipe is from the February 2015 edition of the BBC Good Food magazine, but I am sure every family has their own version of this humble recipe, slightly modified. Half of this recipe (with a generous dollop of nutella) will feed one hungry boyfriend, with a bit of leftovers,
500 ml milk
200 g plain flour
sunflower oil, for frying
Beat the eggs in a large jug with the milk until thoroughly combined. Put the flour in a large mixing bowl and make a well in the centre. Slowly pour in the egg and milk mixture, stirring all the time to create a smooth batter.
Heat a large non-stick frying pan until very hot and swirl 1/2 tsp of oil. Pour a ladle of batter into the pan and swirl until it covers the whole surface. For my pan and my ladle, I need to use about 80% of the ladle volume to cover the whole pan.
Leave the pan on the heat undisturbed until the surface of the pancake no longer looks wet and the edges start to turn golden brown.
Flip the pancake and cook for another minute or so. Repeat until all the batter is used up. Keep the cooked pancakes in a low oven, putting a piece of baking parchment between each pair.
Spread a large spoonful of nutella on the pancake, close it, and enjoy.