For those who like the most famous hazelnut spread in the world – Nutella – this stuffed pancake is the ideal option! Super filling and very easy to make. It goes really well for breakfast or even brunch.
It’s a recipe without much mystery. The mass is very basic and versatile, meaning you can swap the filling for your favorite too. Or even eat it plain with just some butter or jam.
It’s a taller and fluffier version because of the filling, if you want, you can make it smaller.
Tips for perfect pancake
- Hazelnut cream: in the instructions I recommend freezing the portions before using, it makes the cream easier to handle and less messy.
- Sugar: if you are going to eat it without filling, I suggest increasing the amount of sugar. It is a more neutral mass when consumed pure. You can also change the sugar source to honey.
- Leite: you can use lactose-free milk or a plant-based drink of your choice.
- Butter: you can use coconut oil or another vegan substitute, or culinary margarine.
- After adding the flour, yeast and salt stir only what is necessary to incorporate. Do not overmix to preserve the growth bubbles that the yeast has made.
Pancake stuffed with Nutella
Makes: 4 pancakes
- 160 g hazelnut cream (any brand)
- 250 g leite (whole or semi-skimmed)
- 1 ovo
- 20 g butter without salt (melted)
- 8 g vanilla essence
- 210 g wheat flour
- 20 g crystal Sugar (see note)
- 12 g chemical baking powder
- 1 g refined salt
1 cup: 250mL | 1 tablespoon: 15mL.
- Separate the hazelnut cream into 4 portions of 40g each on baking paper (non-stick or plastic wrap) forming a disc, and place in the freezer.
- Beat milk, egg, butter, vanilla essence until smooth.
- Add flour, sugar, yeast, salt and mix just enough to combine.
- Heat a non-stick frying pan and grease it with oil every time you make a pancake.
- Place a portion of the dough, about ½ cup of dough, forming a disc. Cook over medium-low heat to avoid burning.
- When the dough is getting firmer around the edges, place the frozen hazelnut cream disc in the center and cover with a little more dough.
- Let it cook until golden on both sides, the pancake must be turned over.
- Serve with butter and maple syrup.
- Sugar: if you are going to eat it without filling, I recommend increasing the amount of sugar. The dough is smooth when consumed pure.
Portion: 100g | Calories: 524kcal (26%) | Carbohydrates: 75g (25%) | Protein: 11g (22%) | Fat: 20g (31%) | Saturated fat: 16g (100%) | Polyunsaturated Fat: 1g | Monosaturated Fat: 2g | Trans fat: 0g | Cholesterol: 59mg (20%) | Sodium: 157mg (7%) | Potassium: 635mg (18%) | Fiber: 4g (17%) | Sugar: 30g (33%) | Vitamin A: 287IU (6%) | Vitamin B2: 1mg (29%) | Calcium: 266mg (27%) | Ferro: 5mg (28%)
