WWW.FREI-STYLE.COMChocolate-Filled Pancakes with Strawberries
Ingredients
For the filling
- 8-10 tsp chocolate hazelnut spread
For the batter
- 200 gr (7 oz.) flour (all-purpose or light spelt flour)
- 1 Tbsp brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 pinch cinnamon
- 1 pinch salt
- 250 ml (1 cup) plant milk
- 1 Tbsp apple cider vinegar
- 1 tsp vanilla extract
- 3 Tbsp butter (melted, still warm)
For frying and serving
- coconut oil (for frying)
- powdered sugar (for dusting)
- 150 gr (5.3 oz.) fresh strawberries
Equipment: parchment paper or silicone mat, small board or plate for the freezer, 2 bowls, whisk, nonstick skillet, spatula, tablespoon and teaspoon
Instructions
Freeze the chocolate spread
- 1.Line a small board or plate with parchment paper or a silicone mat.
- 2.Place the chocolate hazelnut spread on it one teaspoon at a time and spread each portion into a flat disc of about 4 cm (1 1/2 inches).
- 3.Freeze the discs for at least 1 hour until completely hard.
Make the batter
- 1.Stir the plant milk and apple cider vinegar together and let it stand for 5 minutes.
- 2.In a large bowl, mix the flour, brown sugar, baking powder, baking soda, cinnamon and salt.
- 3.Add the plant milk mixture, vanilla extract and warm melted butter and stir only until no dry flour is visible. A few small lumps are fine, stirring too long makes the pancakes tough instead of fluffy.
Cook the pancakes
- 1.Warm a nonstick skillet over medium heat and brush it thinly with coconut oil.
- 2.Add about 2 Tbsp of batter to the skillet and spread it into a small round pancake.
- 3.Place a frozen chocolate disc straight from the freezer in the middle and cover it completely with about 1 Tbsp of batter. Take the discs out one at a time, they melt quickly.
- 4.Cook the pancake for 2 to 3 minutes until bubbles form on the surface and the underside is golden brown. Flip and cook for another 1 to 2 minutes until golden.
- 5.Keep going until the batter and chocolate discs are used up. Keep the finished pancakes warm under a clean kitchen towel.
Serve
- 1.Stack the pancakes, dust them with powdered sugar and serve with fresh strawberries.
Notes
Tip from my kitchen: I like to freeze the chocolate discs the evening before, then everything goes quickly in the morning. Cook the pancakes over medium heat, because over high heat they turn dark on the outside before the filling has melted. Instead of chocolate hazelnut spread, peanut butter or speculoos spread work too. And if you prefer something fruitier, put 1 tsp of jam in the middle instead, which doesn't need freezing.
Nutrition per serving: 535 kcal · 11 g protein
MY NOTES
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