Pancake Madeleines coated in Nutella and Chopped Roasted Hazelnuts

Pancakes have always been one of my favourite things to eat. It was always a sweet treat to look forward to at the weekend when I was a child, I remember waking up to the sweet smell and I knew that my mum was busy downstairs baking us all up a treat. Recently my mum bought a madeleine tin to make traditional madeleines, which I had never had before and omg they were amazing! Then one day the random thought of pancakes shaped like madeleines popped into my head, who knows how or why😂? Anyways I thought I would try making a slightly thicker batter than my usual pancake consistency and luckily they worked and were a huge hit with the family. So if you are in the mood for a sweet treat or wanting something slightly different on Shrove Tuesday (aka pancake day, aka best day of the year)! Then why not try this edible goodness.

Ingredients: 

• 125g Self Raising Flour
• 1 Large Egg
• 130ml Semi Skimmed Milk
• 5tsp Sugar
• Coconut Oil Spray or Butter to Grease Tin
• Nutella
• Pack of Chopped Roasted Hazelnuts

Instructions:

Step 1: Set the oven to 170℃ fan.

Step 2: Get a medium bowl and weigh the flour, then add the egg and sugar.

Step 3: Now measure the milk and add a bit at a time to the flour and egg, while using a manual whisk to blend the ingredients together at the same time.

Step 4: As you keep mixing, it should form a thick cake like batter.

Step 5: Get your madeleine tin and grease each shell. Then get a teaspoon and add some mixture to each shell half way up. 

Side Note: If you have mixture left over either:

• Put the rest in the fridge and make some more tomorrow.
• Fill up the madeleine tin once the others are cooked to make more.
• Spoon some in a pan to make american style pancakes. 

Step 6: Put the tin in the oven for 8 minutes and then take out to turn each pancake madeleine the other way up and put them back in the oven for 5 more minutes.

Step 7: While the madeleines are cooking, put some Nutella in a bowl and microwave for 30 seconds to liquify slightly.

Step 8: Once the pancake madeleines are cooked let them cool until they are warm. Next get a spoon and coat the top of the madeleine with Nutella. Make sure to get a load on to make the chopped hazelnuts stick and also who doesn't want that extra smooth, nutty goodness.

Step 9: Pour some chopped roasted hazelnuts on a plate and roll in the Nutella ended madeleine, until it is fully coated.

There you go, all done! It's best to eat them the day they are made, as they are fresh and spongy. You can put them in the fridge and eat them cold later on, but they are best when they are warm, as the texture can appear a bit tough.

Link to the madeleine tin I used from Lakeland: https://www.lakeland.co.uk/70197/Lakeland-12-Hole-Madeleine-Tin?gclid=Cj0KCQjww7HsBRDkARIsAARsIT6CZEJB69i6nKYHYCr_KViQwzR6E9ppOJ0Qwmb8HUiL0sB8AiUf1ksaAtzNEALw_wcB&src=gfeed&efid=Cj0KCQjww7HsBRDkARIsAARsIT6CZEJB69i6nKYHYCr_KViQwzR6E9ppOJ0Qwmb8HUiL0sB8AiUf1ksaAtzNEALw_wcB:G:s&s_kwcid=AL!49!3!105383404109!!!g!48901824732!&ev_chn=shop&ef_id=Cj0KCQjww7HsBRDkARIsAARsIT6CZEJB69i6nKYHYCr_KViQwzR6E9ppOJ0Qwmb8HUiL0sB8AiUf1ksaAtzNEALw_wcB:G:s

I hope you enjoy this edible goodness!