Nutella stuffed pancakes

Today for breakfast we have incredibly delicious Nutella stuffed pancakes. A little trick of freezing the chocolate will help avoid difficulties in shaping the pancakes, the chocolate will not spread and will remain inside.

5 from 1 vote

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Cook Time 40

Total Time 40

Course Breakfast

Cuisine American

Servings people

Calories 106 kcal

Equipment

1 teaspoon
1 frying pan
1 mix bowl
1 whisk
1 baking sheet
1 tablespoon
1 baking paper optional silicone mat

Ingredients

1 pc egg
200 ml milk
6 tsp chocolate paste
130 g flour
1 pinch salt
1 tbsp sugar
1 tsp baking powder
½ tsp vegetable oil

Instructions

Prepare everything you need.
On a mat or baking paper, put a full teaspoon of chocolate paste. Spread it in a circle with a diameter of 6-8 centimeters and put it in the freezer for half an hour so that the blanks solidify well.
6 tsp chocolate paste
In a bowl, add flour, salt, sugar, and baking powder.
130 g flour, 1 pinch salt, 1 tbsp sugar, 1 tsp baking powder
Break the egg. Pour in room temperature milk.
1 pc egg, 200 ml milk
Mix. The batter should be smooth and flow from the whisk like a ribbon.
Grease the pan with vegetable oil, put a tablespoon of batter and spread it in a circle. Place the frozen layer of Nutella on top.
½ tsp vegetable oil
Pour the batter.
Fry covered on low heat for a minute, flip and cook for the same amount of time. The pancake should turn golden brown. Pancakes with filling are ready. You can sprinkle with powdered sugar, add berries and mint. It turned out 6 quite large pancakes.

Nutrition

Calories: 106kcalCarbohydrates: 19gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 5mgSodium: 124mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 55IUCalcium: 45mgIron: 1mg

Keyword sweet