Hazelnut cream stuffed pancakes: the best breakfast recipe

published on 3 August, 2017 at 09:51

INGREDIENTS:

10 to 14 teaspoons of hazelnut cream
PANCAKES
1 ½ cups of flour
3 tbsp of sugar
1 tbsp baking powder
¼ tsp salt
1 egg
1 tsp vanilla extract
1 cup milk
METHOD

Line a sheet pan with parchment paper.
Spoon 1-½ tablespoons of hazelnut cream onto the prepared pan. Spread it out into a round disc about 2-½ inches in diameter.Repeat, making 7 to 8 hazelnut discs.
Place the pan in the freezer for 15 to 20 minutes
In a bowl, whisk together the flour, sugar, baking powder and salt. Add the egg, vanilla extract and milk. Mix it until fully blended.
Spray the preheated pan with oil, and pour ¼ cup of the pancake batter on the prepared griddle.
Place 1 frozen hazelnut cream disc into the center of the batter.
Top the disc with enough batter to cover completely. When the batter begins to bubble the pancake is ready to be flipped.
Flip and cook the pancake for an additional 1 to 2 minutes, or until the other side is golden brown.

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