This is my newest Nutella love. Pancakes that taste like Nutella donuts. Combining three loves into one. And they look cute too.
I had been wanting to make Nutella pancakes for a while. Then last week, I came across this Doughnut Pancakes recipe from Cooking Classy and was immediately drawn to the genius of it. Doughnut and pancakes in one? Yes please!
So I combined my desire to make Nutella pancakes, with the idea from Cooking Classy. I’ve made baked donut muffins before which taste a lot like cake donuts, so I tweaked the recipe to add some Nutella. To my surprise, when I cooked it, the batter cooked just like pancake batter, even having bubbles appear like when you make pancakes.
The Fair is currently going on in San Diego, and while I haven’t had a chance yet to visit and try all the new food items, fair food has definitely been on my mind. It occurred to me recently that over the years I’ve actually made a few fair recipes so that I don’t have to wait for the fair or pay the inflated prices for easy-to-make items.
For those wishing to recreate some of their fair favorite foods, here are some recipes I’ve made in the past based on things I’ve had at the Fair:
I wasn’t planning on blogging about Scarpetta’s brunch again since I’ve already done so twice (here and here) and the last time was only about two months ago. But on this last visit, there was a big enough new change that I thought it needed another post.
We also hadn’t planned on dining at Scarpetta again anytime soon. While we enjoy the brunch, it’s more of a once or twice a year type of thing. But there was a deal on Bloomspot for the brunch and we got invited to eat with a large group of food bloggers and food enthusiasts and I’m really happy we went.
Because we had such a large group, they sat us in the corner of the restaurant which was also unfortunately the dimmest area too. Absolutely no natural light. Not so great for photos…
The Sunday brunch buffet menu always does vary a little bit on each visit, but when we dined a few weeks ago, they also added an additional menu of made-to-order breakfast sides, what they call “something extra from the kitchen.” These sides ended up tasting amazing, making the brunch even more worth it. Because we had a party of 10, we started off getting three orders of each of the sides, letting everyone have at least a taste. We then proceeded to order additional ones of our favorites.
It was hard adding more room in my stomach for these tasty sides. I had to cut down on the cheese station and pastries. Let’s start with the new sides:
Scarpetta Eggs Benedict
english muffin, prosciutto, truffle fonduta
The key to what made this so delicious was the truffle fonduta, a gravy-like cheese sauce. This was my second favorite side of the day. I may have scraped all the sauce off of one plate I was finishing off.
Slow poached egg
This was hands down, my absolute favorite side. After having quite a few bites of the ones we shared, FH and I even had our own order before moving onto dessert. (This after my four servings of pasta, and his seven. Yes seven! More on that later.) Normally my mind glazes over when a waiter starts describing polenta in a dish because I’ve never been a fan. I’ve found it dry, grainy and generally blah. So when I saw polenta in this dish, I almost passed. But one member of our party raved about the polenta here so I decided to take a bite… and was in absolute heaven.
This was the creamiest polenta I’ve ever had. It tasted almost like mashed potatoes, but with cornmeal instead of potatoes. And if that wasn’t enough, on top of the bed of the creamiest polenta sat a beautiful poached egg. I want to eat this again just describing it. It’s one of the dishes I missed most the moment I left Scarpetta.