Description
Delight in these indulgent Nutella stuffed pancakes, featuring a molten Nutella center encased in fluffy, golden pancakes. Perfect for a special breakfast or brunch, these pancakes combine creamy chocolate-hazelnut spread with a light, airy batter, served warm and optionally garnished with fresh strawberries.
Ingredients
Nutella Discs
- 10 - 14 tbsp Nutella
Batter
- 1 1/2 cups plain flour
- 3 tsp baking powder
- 4 tbsp sugar
- Pinch of salt
- 1 egg
- 1 cup + 2 tbsp low fat milk
- 1 tsp vanilla essence (optional)
- 1 tsp butter, separated (2 x 1/2 tsp)
To Serve (Optional)
- Sliced strawberries
Instructions
- Prepare Nutella Discs: Line a baking tray with parchment paper. Dollop 1 1/2 to 2 tbsp of Nutella onto the tray and spread into discs approximately 2 1/2 inches (6 cm) in diameter and 1/5 inch (1/2 cm) thick. Make 7 discs in total.
- Freeze Nutella Discs: Place the tray in the freezer for about 1 to 1 1/2 hours until the Nutella discs are firm. Once frozen, peel off the parchment paper and keep these discs in the freezer until ready to use, as they soften quickly at room temperature.
- Make the Pancake Batter: In a mixing bowl, whisk together the plain flour, baking powder, sugar, and salt. Create a well in the center and add the egg, milk, and optional vanilla essence. Whisk gently until the batter is smooth and lump-free; avoid over-mixing to keep the pancakes light and fluffy.
- Prepare the Pan: Melt 1/2 tsp butter in a non-stick frying pan over medium heat. Spread the butter and then wipe most of it off with a paper towel, leaving a thin coating to prevent sticking.
- Cook the Pancakes: Remove 3 Nutella discs from the freezer just before cooking. Pour 1/4 cup of batter into the pan. Quickly place one frozen Nutella disc in the center of the batter, then cover it with another spoonful of batter to encase the Nutella completely.
- Flip and Finish Cooking: Cook the pancake until bubbles form around the edges (about 2 minutes). Lift the edge carefully to check the underside – it should be golden brown. Flip the pancake and cook until the other side is also golden.
- Repeat: Continue making pancakes with the remaining batter and Nutella discs, melting more butter after the third or fourth pancake to keep the pan greased. This recipe yields about 6 to 7 pancakes, depending on batter usage.
- Serve: Serve the warm Nutella stuffed pancakes with sliced strawberries if desired. Cream can optionally be added, but the pancakes are delicious on their own.
Notes
- Make Nutella discs in advance to ensure easy handling and prevent melting during cooking.
- Wiping most butter off the pan ensures pancakes cook evenly without excessive greasiness.
- Working quickly to encase Nutella discs within the batter prevents melting and maintains the soft center.
- The number of pancakes can vary depending on the amount of batter used on top of the Nutella discs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
