Super Fluffy Pancakes | Nutella Stuffed
Figuring out what to make for your Mom on Mother’s Day or for when you host your next brunch? These Japanese style Super Fluffy Pancakes are pretty over the top by themselves (in a good way) but even more amazing stuffed with Nutella! They require just a tad bit of labor and time, but they’re so worth the wait. I like to serve it with slightly sweetened Chantilly cream, fresh fruit and drizzled with honey. I hope you enjoy making them and show them off on IG!
Nutella Stuffed Super Fluffy Pancakes Yields 2 big 3” or 4 small 2” pancakes by 3” in height. Ingredients:
1 cup all purpose flour
1/2 tsp baking powder
1/4 cup sugar
1 egg
3/4 cup milk
1 egg
1/2 tsp vanilla extract
1 tbsp sour cream
1 tbsp. melted butter
Nutella for filling
Supplies:
cupcakes liners
metal cookie cutters or tart rings
parchment paper
spatula
Instructions:
Set up: Pre-make parchment strips at least 3” in. wide (this would be your height if you held the strip horizontally). The length should be enough to wrap around your cookie cutter or mini cake ring. About 3” cake ring would work best. Wipe cold bitter on the backside of the strip to stick to metal cake ring and glue ends together with more butter.
1. Spread a heaping tablespoon of Nutella on the bottoms of 2 cupcake liners, about 1/2” thick. Place on a sheet pan or plate and set in the freezer to harden. These will form a Nutella patty.
2. Combine dry ingredients together into a bowl and blend with a whisk.
3. In a separate bowl mix the wet ingredients: the egg, milk, sour cream and vanilla extract and whisk until just combined. Mix the dry ingredients with the wet ingredients until there lumps disappear. Avoid over-mixing.
4. Place a stainless steel cookie cutter lined with a strip of parchment onto a frying pan over low heat and pour into the mold 1/4 of the way, place frozen Nutella patty on top, then fill with more batter until it reaches a tad bit past half way (about 70%). Heat setting show me at lowest temperature possible on your stove.
5. Place a lid on the pan and leave it for 20 minutes. I like to use a cast iron skillet or non-stick pan for this.
6. Once little bubbles appear on the surface of the pancakes and the edges are slightly cooked, lift the bottom of the pancake with a spatula, then quickly flip.
7. Place the lid over the top again and allow to cook for another 15-20 minutes on the other side.
8. To test doneness, stick a skewer into the pancake. If it comes out clean, then the pancake is ready.
9. Remove from the mold and peel off the parchment, serve with fresh fruit, Chantilly cream, and/or any syrup of your choice and enjoy. It’s soooo fluffyyyy!
Muah x 1,000...
Greggy
