Nutella-Stuffed Pancakes
Wake up your breakfast routine with this creative take on pancakes, which feature a delicious surprise: a dollop of Nutella®, the rich chocolate-hazelnut spread, is tucked inside. They also make a wonderful breakfast-for-dinner treat. The pancakes taste amazing on their own, but feel free to dress them up with a swipe of butter, pure maple syrup and fresh strawberries. When making the batter, take care to not overmix it; this will cause the gluten in the flour to develop and you’ll end up with chewy pancakes instead of fluffy ones.
Ingredients
- 2 cups (10 oz./315 g) all-purpose flour
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 2 1/2 cups (20 fl. oz./625 ml) buttermilk
- 2 eggs, lightly beaten
- 3 Tbs. unsalted butter, melted and cooled slightly
- Neutral oil, such as vegetable or canola oil, for cooking
- 1 cup Nutella (one 13-oz. jar), at room temperature
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the center. Pour in the buttermilk, eggs and melted butter and whisk to combine, making sure not to overmix; some small lumps are okay. Let the batter rest at room temperature for 30 minutes.
Meanwhile, preheat an oven to 200°F (95°C). Line a baking sheet with parchment paper.
Heat a large nonstick fry pan or griddle over medium-low heat. After about 3 minutes, flick a few drops of water onto the surface. If the water sizzles and evaporates immediately, the pan is ready. If not, let it heat for 2 minutes more.
Spread about 1 Tbs. oil over the surface of the pan. Ladle 1/3 cup (3 fl. oz./80 ml) of the batter into the pan for each pancake and cook until partly set, about 30 seconds. Dollop a heaping 1 Tbs. Nutella in the center of the batter and cook for 15 seconds more. Then cover the Nutella with 2 Tbs. of the batter and cook until bubbles form on top and around the edges, 30 seconds to 1 minute. Carefully flip the pancake and cook until the batter is set, about 1 minute. Transfer the pancake to the prepared baking sheet, cover with aluminum foil and keep warm in the oven.
Repeat with the remaining batter and Nutella, adding more oil to the pan as needed; keep the cooked pancakes in the oven until ready to serve. Serve warm with the desired toppings. Makes 10 pancakes.
Williams Sonoma Test Kitchen