As with most iconic pairs, there's one who's obviously the star: Fluffernutter (obviously the fluff, and is this the only food with a shipped name?), macaroni and cheese (okay, that's a tough one). For these Nutella Stuffed Pancakes, it's the Nutella that adds the pizzazz. This recipe from @archersfood is such an awesome idea, and surprisingly easy to make. Big payoff without a lot of work is our favorite kind of recipe, and when you cut into that golden pancake and hit that layer or gooey Nutella, well, it's a scene-stealer. We've added tips on how to make these stuffed pancakes on the video, as well as a full recipe that you can screenshot at the end. Or, there's a printable version that you can download, if you prefer!
Nutella-Stuffed Pancakes
3 large pancakes
About 45 minutes
Ingredients
3/4 cup Nutella (chocolate hazelnut
spread)
2 eggs
2 tbsp. sugar
1 cup + 1 tbsp. whole milk
3 tbsp. vegetable oil
2 cups all-purpose flour
2 tsp. baking powder
Instructions
Spoon 1/4 cup Nutella onto parchment-lined baking sheet (make sure to use a baking sheet that will fit in your freezer!). Spread Nutella into a 3"circle. Repeat with remaining Nutella (making 3 circles total). Freeze 30 min. or until firm enough to pick up.
Beat eggs in bowl with whisk. Whisk in sugar. Add milk and oil and whisk until blended. Add flour and baking powder and whisk just until well blended with no lumps (stop whisking as soon as it’s smooth to avoid overmixing, which can make pancakes tough). ]
Heat 8" to 9" nonstick skillet over low heat. Cook one pancake at a time as follows:
Spread 3/4 cup batter in bottom of skillet. Cover and cook 1 min. or until bubbles just start to form on surface. Place 1 Nutella circle in center of pancake. Spoon another 1/4 cup batter over Nutella and spread to cover. Cover and cook 2 to 3 min. or until golden-brown on bottom. Turn pancake over. Cover and cook another 2 min. or until golden-brown.
I don’t have an 8" to 9" skillet. Can I use another size?
This recipe will also work in a larger nonstick skillet. The small skillet will help to make the pancake a perfect circle, but it’s not vital to the recipe. Just make sure to use the amounts of batter per pancake as shown.
Any other tips?
Yes! When making pancakes, it’s really important to heat the skillet before adding the batter. This will help you to avoid the “first pancake effect” where the first one ends up stuck to the skillet or generally weird-looking because you didn’t wait for the skillet to heat up first!
Nutrition (per pancake)
Calories 951, Total Fat 42 g, Carbs 121 g, Sugars 54 g, Protein 19 g, Sodium 430 mg, Fiber 4.3 g
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