1. Sift the flour and baking soda together and stir in the salt. Cream the egg, yolks, sugar and honey together and beat until the colour lightens and volume increases. Whisk in the dry ingredients, then the milk, a little at a time, until a smooth batter forms.

2. Strain through a sieve and rest for 20 minutes in the fridge. Heat a non-stick frying pan over a medium-low heat. Without oiling the pan, drop just over a tablespoon of batter into it, lightly pushing from the centre in a circular motion to create a round pancake 8-10cm in diameter.

3. Cook for 2 minutes, until the top of the pancake starts to set, then flip and cook for a further minute. Remove and cover with a damp tea towel. Repeat the process for the remaining batter. Generously spread the dimpled side of half the pancakes with Nutella, sandwich with the remaining halves, and serve.

Adam's tip I'm not a fan of non-stick pans generally. Oil beads on their surface rather than sheeting, so you end up with hot spots, not an even heat. However, they can provide even heat at low temperatures without using oil, which is perfect for cooking eggs and pancakes. I always keep one in my kitchen for exactly that purpose.

Combine this delicious dessert with a light soup for the perfect meal. Check out Adam Liaw's chicken, shiitake and pak choy hotpot.