Nutella Filled Pancakes with Caramelised Banana

Posted on February 5, 2016 in Breakfast Recipes

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On the 9th February, Britain will be going flipping mad as families around the country indulge in sweet and savoury pancakes 40 days ahead of Lent. And what’s better than these Nutella filled pancakes topped with caramelised bananas and crushed hazelnuts sprinkled on top.

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When I saw this recipe of Nutella stuffed pancakes in Good Food Magazine,  I immediately knew that I would be including them in my breakfast recipe collection. Regular, plain pancakes are a bit boring. Pancakes filled with Nutella….perfect. 

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These fluffy american style pancakes have become very popular in the UK. They’re sweet and comforting and even better drizzled with maple syrup! 

 

Nutella filled Pancakes with Caramelised Banana
Serves 4
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
786 calories
106 g
157 g
34 g
16 g
20 g
294 g
103 g
54 g
0 g
12 g
Nutrition Facts
Serving Size
294g
Servings
4
Amount Per Serving
Calories 786
Calories from Fat 301
% Daily Value *
Total Fat 34g
52%
Saturated Fat 20g
100%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 157mg
52%
Sodium 103mg
4%
Total Carbohydrates 106g
35%
Dietary Fiber 7g
27%
Sugars 54g
Protein 16g
Vitamin A
10%
Vitamin C
11%
Calcium
25%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g self-raising flour
  2. 1 ½ tsp baking powder
  3. 3 tbsp golden caster sugar
  4. 3 large eggs
  5. 25g melted butter, plus extra for cooking
  6. 200ml milk
  7. drizzle of vegetable or sunflower oil
  8. 200g chocolate hazelnut spread
  9. 2 large bananas, peeled and thickly sliced on an angle
  10. maple syrup
  11. 4 tbsp toasted, chopped hazelnuts, to serve
Instructions
  1. To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
  2. Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
  3. When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
  4. Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.
Adapted from Good Food
beta
calories
786
fat
34g
protein
16g
carbs
106g
more
Adapted from Good Food
Forever Baking . . . https://www.foreverbaking.co.uk/

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