Pancakes with Nutella filling
Votes: 5
Time: 35 min.
Complexity: easily
Quantity: 12 pancakes
Complexity: easily
Quantity: 12 pancakes
Make pancakes with a surprise chocolate Nutella filling. The filling will be easier to spread on the dough if you freeze small disks of the chocolate-hazelnut spread beforehand. You can keep extra in the freezer for a quick dessert or breakfast at any time. Place the chocolate disks on the dough, fried on one side, and top them with a similar half-baked pancake, like sandwiches. You can also use peanut butter instead of Nutella for the filling. Stack the pancakes on a plate, cut them, and enjoy.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 12 tsp chocolate-hazelnut spread, such as Nutella, at room temperature
- 1/4 cup vegetable oil, plus extra for greasing the grill
- 1 and 1/4 cups premium flour
- 1 and 1/4 cups of sour milk or kefir
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1 large egg
- A pinch of fine salt
- Powdered sugar for sprinkling
- Maple syrup for serving
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Recipes with similar ingredients: premium flour, sour milk, chocolate-nut butter, Peanut butter
Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper and spoon 1 heaping teaspoon of chocolate-hazelnut spread onto each. Tap the baking sheet on the counter to smooth the surface and place in the freezer to set, about 15 minutes.
- Meanwhile, heat the grill surface over low heat and lightly grease with oil.
- In a large bowl, whisk together the flour, buttermilk, vegetable oil, sugar, baking powder, baking soda, egg and a pinch of salt until smooth.
- Pour 8 2-tbsp batter portions onto the hot grill surface and cook until the pancakes begin to bubble and the bottoms are golden, 1 to 2 minutes. Place a disk of frozen chocolate-hazelnut spread on 4 pancakes and flip the remaining 4 pancakes over, spooning the chocolate filling onto the wet batter.
- Return the remaining chocolate disks to the freezer. Continue frying the pancakes, flipping them once, until the edges are set, about 1 minute. Repeat with the remaining batter and chocolate disks, lightly greasing the griddle after each batch.
- Dust pancakes with powdered sugar and serve warm with maple syrup.
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