Nutella Stuffed Pancakes
16 teaspoons Nutella
1 cup all-purpose flour
2 tablespoons sugar
2 ½ teaspoons baking powder
¾ cup whole milk
2 tablespoons unsalted butter (melted)
2 teaspoons vanilla extract
Line a baking tray with non-stick paper.
Form 8 mounds of Nutella on the baking tray using 2 teaspoons for each. Tap the tray firmly on the benchtop several times to spread out the Nutella.
Each disc will be approximately 5cm/2in in diameter.
Place a baking tray in the freezer until Nutella is frozen. This should only take 30 minutes. Keep the Nutella discs in the freezer until required.
Meanwhile, prepare the pancake batter.
Sift flour, sugar, baking powder, and salt into a bowl.
Whisk together egg, milk, melted butter, and vanilla extract.
Pour into flour.
Whisk dry and wet ingredients gently together until just combined. Don’t over whisk.
Heat a non-stick skillet over medium-low heat.
When warm, coat with cooking spray or butter.
Scoop up ¼ cup of batter and pour most of the batter onto the warm skillet. Reserve the remaining batter.
Use a spoon to spread the batter into a circle approx. 7.5cm/3in.
Now work quickly, peeling off one of the frozen Nutella discs and place into the middle of the pancake. Return remaining Nutella discs to the freezer.
Press the frozen disc down slightly into the batter.
Use the reserved batter to cover the Nutella. Spread quickly if needed. You’ll probably need two teaspoons of batter to cover the Nutella.
Cook until the edges are set, and bubbles are forming onto the pancake. You can lift the pancake to check if it’s brown underneath.
Flip and cook the other side.
Repeat with the remaining batter and frozen Nutella discs.
Serve warm or at room temperature with or with strawberries.
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