How to Make Nutella Pancakes

Editor

posted on 10 years ago — updated on 1 second ago

32
views

Nutella is a popular chocolate hazelnut spread, commonly put on toast. Some people also like to put it on pancakes as well. You can't go wrong with Nutella pancakes, and there are lots of ways to make them. The simplest way to get Nutella pancakes is to make a Nutella sauce. If you are willing to get more hands-on, you can make Nutella stuffed pancakes or Nutella swirled pancakes.

Ingredients

Making Nutella Syrup for Pancakes

Combine the Nutella and the heavy cream in a small saucepan. Stir them together with a whisk. Don't worry if the Nutella doesn't dissolve right away. Use more heavy cream for a thinner sauce, and less heavy cream for a thicker one.

Cook the sauce over low heat, stirring constantly. As the sauce warms, the Nutella will blend with the heavy cream. It is ready when the color is even and the texture is smooth.

Allow the sauce to cool before storing it. Once it reaches room temperature, you can pour it into a jar or container, and store it in the fridge. You can also pour it into a mini pitcher used for pouring sauces and cream.

Use the sauce. Pour it over your pancakes instead of syrup. You can also use it on top of other breakfast foods, such as toast or waffles. Pair it with strawberries or strawberry jam for the ultimate treat! Store the sauce in the fridge and use it within 7 days.

Making Nutella Stuffed Pancakes

Line a baking sheet with parchment paper. If you don't have any parchment paper, you can use wax paper instead.

Make 7 disks out of Nutella on the parchment paper. Make 7 dollops of Nutella on the parchment paper, using 1½ to 2 tablespoons (27.5 to 37 grams) for each. Smooth the dollops into flat disks using a knife, mini rubber spatula, or cake decorating spatula. Aim to make the disks about 2½ inches (6 centimeters) wide and ⅕ inch (0.5 centimeter) thick. It might be a good idea to made a few extra Nutella disks in case some break.

Freeze the Nutella disks for 1 to 1½ hours. They are ready when they turn firm. While the disks are freezing, you can start preparing the pancake batter. You can use your favorite recipe, or try the one in this method. You can peel the disks off of the parchment paper, but you should leave them in the freezer so that they don't thaw.

Combine the dry ingredients in a bowl. Pour the flour into a large mixing bowl. Add the baking powder, sugar, and salt. Stir everything together with a whisk.

Make a well in the center, then add the wet ingredients. Pat the dry ingredients flat, then make a small hole in the middle. Crack an egg into the hole, then add the milk. For extra flavor, add some vanilla extract as well.

Whisk everything together. Keep whisking until the batter is smooth and free of lumps. Do not over-mix it, otherwise the pancakes will turn tough.

Melt some butter in a pan, then wipe it off. Place about ½ teaspoon of butter into a small, nonstick frying pan, Melt the butter over medium heat, then wipe it off with a paper towel. Leave a very thin layer of butter behind. While the butter is melting, take out 1 to 3 Nutella disks out of the freezer. Leave the rest in the freezer. You can also try using cooking spray instead.

Pour some batter onto the pan, then top it off with a Nutella disk. You have to work quickly for this step, so have everything you need on hand. Pour about ¼ cup (60 milliliters) of pancake batter onto the pan. Quickly place a Nutella disk on top. This is the secret to getting golden-brown pancakes!

Cover the disk with more pancake batter. Plan on using a little less than ¼ cup (60 milliliters). Use a rubber spatula to help smooth the pancake batter over the disk. Make sure that it is completely covered.

Flip the pancake after about 2 minutes. Let the pancake fry a little first. After about 2 minutes, it will start to form bubbles around the edges. Once that happens, slide a spatula under it, and flip it over.

Cook the pancake until it is golden on both sides. This will take another 1 to 2 minutes. As soon as the pancake is done, move onto the next one.

Cook the rest of the pancakes in small batches. Frozen Nutella thaws quickly, so it is important that you work in small batches. If the Nutella thaws, it will become difficult to work with and give you very messy pancakes. Only take 1 to 3 Nutella disks out of the freezer at a time. This recipe has enough batter to make 6 or 7 pancakes. If a pancake bursts, scrape off the leaked Nutella before moving onto the next pancake. You will have to re-grease the pan after every couple of pancakes. Remember to wipe the excess butter off!

Serve the pancakes. You can eat them just as they are, or top them with some sliced strawberries or strawberry jam.

Making Nutella Swirl Pancakes

Transfer the Nutella into a plastic, zippered bag. Set the bag aside when you are done. If your bag does not have a zipper, tie the open end off. You can also use a piping bag, but don't cut the tip off yet.

Combine the dry ingredients in a large mixing bowl. Pour the flour into a large mixing bowl. Add the baking powder, salt, and sugar. Mix everything together with a whisk. If you have a different pancake recipe that you prefer to use, feel free to prepare it instead.

Make a well in the center, then mix in the egg and the milk. Pat the surface of the dry mixture first, then create a well in the middle. Crack an egg right into the well, then pour in the milk. Whisk everything together until the batter is smooth. Stop whisking as soon as the lumps disappear; don't over-mix.

Heat and grease a skillet. Set a skillet on the stove and set the heat up to medium-low. Once the skillet is hot, lightly grease it with cooking spray or a little bit of butter. If you are using butter, let it melt, then wipe most of it off. This will prevent the pancakes from getting splotchy.

Pour ½ cup (120 milliliters) of pancake batter onto the skillet. Let the pancake cook until the bubbles start to form. This will take about 2 minutes. While waiting, snip the bottom corner off of the bag. If you are using a piping bag, then don’t snip the tip off.

Squeeze some Nutella onto the pancake in a spiral. Start piping the Nutella from the outer edge of the pancake and work your way towards the center. Don't get too close to the outer edge, however, or the Nutella will burn and stick to the pan.

Flip the pancake, then finish cooking it. Slide a spatula under the pancake and lip it. Cook the pancake for another 1 to 2 minutes, or until it is golden on both sides.

Transfer the pancake to a plate, then make the rest. Wipe the pan after each pancake that you make. Every few pancakes, add more cooking spray or butter to the skillet; be sure to wipe the butter off, however!