Time: 30 min.
Complexity: easily
Servings: 2

Pancakes with chocolate-hazelnut spread and banana - a detailed recipe.

Ingredients:

• 4 bananas, sliced ​​into 1 cm thick circles
• 1/2 cup chocolate-hazelnut spread
• 3/4 cup premium wheat flour
• 1/2 tsp salt
• 3/4 cup milk
• 1/4 cup heavy cream
• 2 tablespoons melted butter, plus a little extra for frying
• 1 egg
• Powdered sugar for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pancakes, eggs, milk, cream, premium flour, chocolate-nut butter, powdered sugar, bananas

We recommend

Preparation:

Step 1
• In a large bowl, combine the flour and salt. Add the milk, cream, butter, and egg and beat until smooth. Cover the bowl and refrigerate for about an hour.
Step 2
• Place a knob of butter in a 25cm nonstick frying pan over medium-high heat. Pour in 55g of batter and swirl the pan to coat the bottom in a thin layer.
  
  Fry until light golden brown, about 1 minute. Flip the pancake with a fish spatula or other thin spatula and fry for 15-45 seconds. Transfer the pancake to a plate and repeat with the remaining batter, adding more oil if necessary.
Step 3
• Spread each pancake with a thick layer of chocolate spread, place the slices on top, and roll into a tube. Serve sprinkled with powdered sugar.

Votes: 7