For breakfast, nothing beats a stack
of pancakes, thick and fluffy, and dripping with maple syrup. And when you cut
into a flapjack and the Nutella melts in the middle? It's difficult to beat.
These Nutella-filled pancakes are simple to prepare at home and are the stuff
of brunchtime fantasies.
Yields: 4 servings
Preparation
time: 10 minutes
Total
time: 40 minutes
CAL/SERV: 552
Ingredients to Make Nutella Stuffed Pancakes
- 1/2 cup homemade or store-bought Nutella
- 180 g, or 1 1/2 cups All-purpose flour
- Two teaspoons baking powder and one tablespoon granulated sugar
- One teaspoon of kosher salt
- One large egg that has been beaten
- 1 1/3 cups of whole milk
- Two tablespoons of melted unsalted butter plus additional softened butter for cooking and serving, along with one teaspoon of pure vanilla extract
- For serving, pure maple syrup
Directions to Make Nutella Stuffed Pancakes
- Spread 1 heaping tablespoon of Nutella into a flat disc about 2" wide on a baking sheet lined with parchment paper. Continue using the remaining Nutella. Freeze for at least half an hour or up to an hour until solid.
- In the meantime, whisk together the flour, baking powder, sugar, and salt in a medium-sized bowl. Add the egg, milk, and vanilla after creating a well in the middle. Add the melted butter in a stream and whisk to mix. Just combine the dry ingredients by folding them in. (Some lumps are acceptable; do not overmix.)
- For approximately two minutes, heat a large griddle or nonstick skillet over medium heat until hot but not scorching.
- Pour a small 1/4 cup of batter onto the griddle and use the back of a measuring cup or ladle to smooth it into a circle after melting enough butter to cover the griddle's surface. Spoon a little more batter over the frozen Nutella disc that has been placed in the middle of the batter. Over the Nutella, spread batter.
- Pancakes should be cooked for two to three minutes, or until bubbles appear on top and the sides begin to rise out of the pan. After flipping, cook for another two to three minutes, or until the bottom is golden brown and the pancake is fluffy. Transfer to a wire rack. Repeat using the remaining batter and additional butter after wiping off the griddle (you should get about 8 pancakes).
- Place pancakes on each plate. Serve with additional butter and syrup on the side.
Nutrition
|
Calories |
552 |
|
Fat |
21 g |
|
Saturated fat |
16 g |
|
Trans fat |
0 g |
|
Cholesterol |
70 MG |
|
Sodium |
489 MG |
|
Carbohydrates |
76 g |
|
Fiber |
3 g |
|
Sugar |
40 g |
|
Protein |
11 g |
|
Vitamin D |
1 MCG |
|
Calcium |
338 MG |
|
Iron |
4 MG |
|
Potassium |
371 MG |