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Hazelnut spread stuffed pancakes

These hazelnut spread stuffed pancakes are the ultimate indulgence.

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Details

13

Ingredients

11

Steps

Time

15'

Prep

30'

Cooking

45'

Total

Ingredients

How many servings?

  • 90 ghazelnuts
  • 4 tablespoonsneutral oil
  • 1/4 teaspoonsalt
  • 1,5 tablespoonsicing sugar
  • 175 gmilk chocolate, melted
  • 1/2 tablespooncocoa powder
  • 120 gall-purpose flour
  • 1,5 teaspoonsbaking powder
  • 2 tablespoonscaster sugar
  • 1/8 teaspoonsalt
  • 0.5egg
  • 120 mlmilk
  • 2 tablespoonsbutter, for greasing griddle
  • 180 ghazelnuts
  • 8 tablespoonsneutral oil
  • 1/2 teaspoonsalt
  • 3 tablespoonsicing sugar
  • 350 gmilk chocolate, melted
  • 1 tablespooncocoa powder
  • 240 gall-purpose flour
  • 3 teaspoonsbaking powder
  • 4 tablespoonscaster sugar
  • 1/4 teaspoonsalt
  • 1egg
  • 240 mlmilk
  • 4 tablespoonsbutter, for greasing griddle
  • 270 ghazelnuts
  • 12 tablespoonsneutral oil
  • 3/4 teaspoonsalt
  • 4,5 tablespoonsicing sugar
  • 525 gmilk chocolate, melted
  • 1,5 tablespooncocoa powder
  • 360 gall-purpose flour
  • 4,5 teaspoonsbaking powder
  • 6 tablespoonscaster sugar
  • 3/8 teaspoonsalt
  • 1.5egg
  • 360 mlmilk
  • 6 tablespoonsbutter, for greasing griddle
Make it now
  • Step 1

    Put the hazelnuts in a baking tray and roast them for 10 minutes in a 200°C preheated oven.

  • Step 2

    Let cool off and discard the loose skins.

  • Step 3

    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.

  • Step 4

    Add the oil, salt and icing sugar. Mix on speed 5 for 2 minutes.

  • Step 5

    Add the melted chocolate and blend on speed 5 until completely smooth. Then add the cocoa powder and mix to incorporate.

  • Step 6

    Transfer the hazelnut spread to a piping bag with a medium round nozzle and let cool off.

  • Step 7

    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.

  • Step 8

    Heat up some butter in a pancake griddle over medium heat.

  • Step 9

    Add half a ladle of pancake batter to the pan. Bake for 90 seconds until the pancake is cooked halfway through.

  • Step 10

    Pipe some of the hazelnut spread in the middle of the pancake. Cover the spread with some more of the pancake batter.

  • Step 11

    Flip the pancake and bake for 3 minutes or until both sides are golden brown.

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Hazelnut spread stuffed pancakes

Step 1

Put the hazelnuts in a baking tray and roast them for 10 minutes in a 200°C preheated oven.

Step 2

Let cool off and discard the loose skins.

Step 3

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.

Step 4

Add the oil, salt and icing sugar. Mix on speed 5 for 2 minutes.

Step 5

Add the melted chocolate and blend on speed 5 until completely smooth. Then add the cocoa powder and mix to incorporate.

Step 6

Transfer the hazelnut spread to a piping bag with a medium round nozzle and let cool off.

Step 7

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.

Step 8

Heat up some butter in a pancake griddle over medium heat.

Step 9

Add half a ladle of pancake batter to the pan. Bake for 90 seconds until the pancake is cooked halfway through.

Step 10

Pipe some of the hazelnut spread in the middle of the pancake. Cover the spread with some more of the pancake batter.

Step 11

Flip the pancake and bake for 3 minutes or until both sides are golden brown.

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