Nutella Stuffed Pancakes

Method13 steps

1. 1

   Step 1: Line a baking tray with baking parchment.

2. 2

   Step 2: Spread two tablespoons Nutella into a disc about 6 cm wide on the lined tray. Repeat to make seven separate discs, using all fourteen tablespoons. Keep the discs substantial enough to handle without breaking.

   Uses 14 tbsp Nutella for seven 2-tbsp discs

3. 3

   Step 3: Freeze the tray of seven Nutella discs from step 2 until firm, about 1–1½ hours. Check from one hour and leave longer if needed for firm discs.

   Check frozen Nutella discs · 60 minUses seven shaped Nutella discs on parchment

4. 4

   Step 4: Peel the firm discs from step 3 off the parchment and return them to the freezer until needed; they soften quickly.

   Uses seven firm frozen Nutella discs

5. 5

   Step 5: Whisk the plain flour (1½ cups), baking powder (3 tsp), sugar (4 tbsp) and pinch of salt together in a bowl.

   Uses 1½ cups plain flour · 3 tsp baking powder · 4 tbsp sugar · A pinch of salt

6. 6

   Step 6: Make a well in the dry ingredients from step 5. Add the egg (1), the one-cup and separate two-tablespoon milk portions, and optional vanilla (1 tsp). Whisk just until smooth and lump-free, then stop to avoid overmixing.

   Uses combined dry pancake ingredients · 1 egg · 1 cup low-fat milk, plus the separate 2 tbsp portion · 2 tbsp low-fat milk, additional to the 1 cup portion · 1 tsp vanilla essence, optional

7. 7

   Step 7: Melt the first half teaspoon butter in a nonstick frying pan over medium heat. Wipe most of it away with a paper towel to leave a thin coating for even browning.

   Uses First ½ tsp butter

8. 8

   Step 8: Take three of the frozen Nutella discs from step 4 out just before cooking the first pancakes. Keep the other discs in the freezer.

   Uses 3 of the 7 frozen discs

9. 9

   Step 9: Put ¼ cup batter from step 6 into the coated pan from step 7. Quickly place one of the three discs from step 8 in its center. Cover it with more batter, using a quarter-cup measure filled about two-thirds full, spreading the batter with the edge of the measure to cover the disc completely.

   Uses ¼ cup batter for the first base · Additional batter: a ¼-cup measure filled about two-thirds full · thin butter coating left in the frying pan after wiping · 1 frozen disc

10. 10

    Step 10: Cook the first pancake in the pan from step 9 for about two minutes, until bubbles appear around the edges and the underside is golden. Check by lifting an edge, then turn it in step 11.

    Turn first stuffed pancake · 2 minUses first stuffed pancake and thin pan-butter coating

11. 11

    Step 11: Turn the first pancake and pan contents from step 10. Cook until the second face is golden and the pancake batter is cooked through, then lift the pancake onto a plate.

    Uses first partly cooked stuffed pancake and pan coating

12. 12

    Step 12: Keep the first cooked pancake from step 11 on the plate. Repeat with the remaining batter from step 6 and the remaining two discs from step 8, then take further discs from step 4 out only as needed. For each pancake, use the same ¼-cup base and quick covering technique. Check its first face at about two minutes for bubbles and a golden underside, turn it, then cook the second face until golden and cooked through. After the third or fourth pancake, melt the remaining half teaspoon butter in the pan and wipe off most of it as before. Scrape away any escaped Nutella before the next pancake. Collect the finished pancakes; the batter makes about six or seven, so keep any unused disc frozen.

    Check first face, per remaining pancake · 2 minUses first cooked pancake lifted from the pan · remaining pancake batter · 2 remaining frozen discs · further frozen discs, taken out only as needed · Remaining ½ tsp butter after pancake 3 or 4

13. 13

    Step 13: Serve all the cooked pancakes collected in step 12 warm, with the optional sliced strawberries and cream.

    Uses all cooked pancakes collected on the plate · Sliced strawberries, optional, for serving · Cream, optional, for serving