If you have a sweet tooth and love trying new breakfast recipes, these Chocolate Hazelnut Stuffed Pancakes are a must-try. Imagine fluffy pancakes filled with gooey, rich chocolate hazelnut spread melting in your mouth. It’s the perfect decadent treat for a cozy morning or a special brunch. Plus, they’re easy to make and sure to satisfy everyone at the table.
Tips to make the Chocolate Hazelnut Stuffed Pancakes recipe:
1. Chill the Chocolate Hazelnut Spread: Scoop the chocolate hazelnut spread onto a baking sheet lined with parchment paper and freeze them into small disks for about 1 hour. This will make it easier to place them inside the pancake batter without spreading too much.
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2. Use a Good Non-Stick Pan: To ensure your pancakes cook evenly and don’t stick, use a good quality non-stick frying pan. Lightly grease it with butter or cooking spray for the best results.
3. Don’t Overmix the Batter: When preparing the pancake batter, mix it until just combined. Overmixing can make the pancakes tough. It’s okay if the batter has a few lumps.
4. Medium-Low Heat is Key: Cook the pancakes over medium-low heat to ensure they cook evenly without burning. This allows the pancakes to get golden brown while the chocolate hazelnut spread melts perfectly inside.
5. Keep Pancakes Warm: To keep pancakes warm while you cook the entire batch, place them on a baking sheet in a preheated oven at 200°F (95°C). This will ensure everyone gets to enjoy a warm, melty treat.
How to Make Chocolate Hazelnut Stuffed Pancakes Recipe?
Chocolate Hazelnut Stuffed Pancakes Recipe
Equipment
- 1 Non-stick pan For cooking the pancakes
- 1 Mixing Bowl For pancake batter
- 1 Whisk For mixing the ingredients
Ingredients
- 1 cup All-purpose flour
- 1 tbsp Sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Milk
- 1 Egg Lightly beaten
- 2 tbsp Melted butter
- 1/2 cup Chocolate hazelnut spread
Instructions
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add milk, egg, and melted butter to the dry ingredients and whisk until smooth.
- Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then add a spoonful of chocolate hazelnut spread in the center of the pancake.
- Cover the filling with a small amount of batter to seal it inside. Cook until the edges are set, then flip the pancake and cook until golden brown on both sides.
- Repeat with the remaining batter and filling.
- Serve the pancakes warm, optionally dusted with powdered sugar or topped with additional chocolate hazelnut spread and fresh fruit.
