Celebrate Valentines Day—or any day—with this delicious and indulgent pancake recipe! Featuring fluffy pancakes layered with creamy Nocilla (a classic Spanish hazelnut and chocolate spread) and topped with fresh bananas and pomegranate, this sweet treat is perfect for breakfast, brunch, or dessert. Treat yourself and your loved ones to this fun twist on traditional pancakes, combining rich flavors and vibrant fruit for a truly delightful experience!

INGREDIENTS:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder La Barraca
• 1/2 teaspoon baking soda
• Pinch of salt
• 3/4 cup milk
• 1 large egg
• 1 tablespoon melted butter (plus more for cooking)
• 1 teaspoon vanilla extract
• Nocilla (hazelnut and chocolate spread)
• Fresh bananas, sliced and pomegranate

INSTRUCTIONS:
1. Prepare the pancake batter:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.

2. Cook the pancakes:
Heat a non-stick pan or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

3. Assemble the pancake sandwich:
Once the pancakes are ready, take two pancakes and spread a generous layer of Nocilla between them, like a sandwich.

4. Top with fruit:
Place the pancake sandwich on a plate and top with freshly sliced bananas and pomegranate for a burst of color and flavor.

5. Serve:
Serve the Nocilla-stuffed pancake sandwich warm, and enjoy!

This sweet treat combines the rich, creamy goodness of hazelnut and chocolate with the freshness of bananas and pomegranate, making it a delicious breakfast or dessert option!