sweet Nutella pancakes Chocolate spread with hazelnut spread and sliced banana. Just 5 minutes great for preparation and Sunday brunch or dessert night.
That takes my classic pancakes recipe Notch Because nothing better with Nutella ?! Thin pancakes with delicious chocolate hazelnut spread and sliced bananas are a dream arrive true!
Now you can bake pancakes at home with this simple recipe. Pancakes are basically very lean pancakes, but I think it's better. You may look a small scary to do yourself, but I promise it's that simple! It only takes 5 minutes to prepare, and I think most of these ingredients are in your pantry.
These Nutella pancakes are delicious and sure to be a hit. The top part is the chocolate taste, which comes from Nutella. It adds excellent richness and delivers great flavors paired with lean pancakes and fresh bananas or fruits. These pancakes are the great addition to a Sunday brunch or a fun dessert evening.
How to make Nutella pancakes
HARMAN, Put all ingredients (except Nutella) in the blender. Stir for 15 to 20 seconds or until the dough is smooth. Store in the refrigerator for at least 30 minutes or overnight.
Cook, Pour 1/4 cup of batter into a greased 8-inch pan and cook over medium heat. Rotate the pan to the right to form a flat circle. Let both sides cook for about 1 to 2 minutes or until golden brown. Take it out of the pan and stack it until it's served.
SERVICE, Spread half of the pancake with Nutella and pour the sliced banana over it. Place the other half of the pancake over the bananas. Have fun!
Note: I love making my pancakes in an 8-inch non-stick pan, but you can definitely obtain an ornament and use a pancake pan.
We love to serve them with bananas or fresh fruit and some powdered sugar and whipped cream. The top thing about this recipe is Nutella, a hazelnut chocolate spread. Full of wealthy chocolate and hazelnut flavors.
Serve with one of the following ingredients:
- Sliced banana or fresh strawberry
- granulated sugar
- whipped cream
Do it in advance
One thing I like about these pancakes is that they can be easily made in advance. I usually make the dough the night before and let it stand overnight. Stir quickly in advance.
You can now stack pancakes and keep them in the fridge for up to 3 days. If you're worried about sticking, you can put a piece of wax paper between the pancakes, but I'll never do it. When I'm alert to heat them up, I'll quickly heat them up in the pan or microwave.