Hazelnut spread stuffed pancakes
These hazelnut spread stuffed pancakes are the ultimate indulgence.
Tools
Ingredients
Serving
90 g
hazelnuts
4 tbsp
neutral oil
1/4 tsp
salt
1/2 tbsp
icing sugar
175 g
milk chocolate, melted
1/2 tsp
cocoa powder
120 g
all-purpose flour
tsp 1,5
baking powder
2 tablespoons
caster sugar
1/8 tsp
salt
1/2
egg
120 ml
milk
2 tbsp
butter, for greasing griddle
Step by step
Put the hazelnuts in a baking tray and roast them for 10 minutes in a 200°C preheated oven.
Let cool off and discard the loose skins.
Add the hazelnuts to the jug of the KitchenAid K400 blender and blend on speed 5 until the nuts turn into a paste. Scrape down the side to make sure all nuts are getting blended.
Add the oil, salt and icing sugar. Mix on speed 5 for 2 minutes.
Add the melted chocolate and blend on speed 5 until completely smooth. Then add the cocoa powder and mix to incorporate.
Transfer the hazelnut spread to a piping bag with a medium round nozzle and let cool off.
In the bowl of a stand mixer fitted with the Wire Whip add the flour, baking powder, caster sugar, salt, egg and milk. Mix on speed 4 until a smooth and thick batter forms.
Heat up some butter in a pancake griddle over medium heat.
Add half a ladle of pancake batter to the pan. Bake for 90 seconds until the pancake is cooked halfway through.
Pipe some of the hazelnut spread in the middle of the pancake. Cover the spread with some more of the pancake batter.
Flip the pancake and bake for 3 minutes or until both sides are golden brown.