Hazelnut Pancake

Hazelnut Pancake

  • 🧑‍🍳 Easy
  • Prep: 10mins
  • 🥘 Cook: 5mins
  • 🍴 Serves 2

Rating: 5 out of 5.

Pancake is a wonderful fried alternative to pastries. In this recipe, I share my creative twist to prepare this meal. Whether you’re having a lazy Saturday lie in or prepping something tasty for your guests, you’d enjoy delving into this comfort food. Go on, spoil yourself for once (smacks lips).

Hazelnut Pancake Ingredients

Wet Ingredients
  • 1 Portion of Hazelnut Cream (10g)
  • 1 Pot of Yoghurt (250g)
  • 1 Pot of Whipped Double Cream (500g)
  • 3 Large Eggs
  • Butter (3 tablespoons melted or cooking oil)
  • Milk (full fat 1/2l)
Dry Ingredients
  • Baking Soda (¼ teaspoon)
  • Cinnamon or Nutmeg (½ teaspoon optional)
  • Flour (1 cup self raising and 1 cup wholemeal)
  • Icing Sugar
  • Salt (1 pinch)
  • Sugar or Honey (1 tablespoon)
  • Vanilla Flavouring (½ tablespoon)

Other Recommendations: Chocolate

Hazelnut Pancake Preparation

1. Combine all dry ingredients in one large bowl. Set aside.

2. Break your eggs in another bowl and whisk together.

3. Add in all other wet ingredients, except your hazelnut spread, and whisk together until well blended and smooth.

4. Slowly add in the wet ingredients and mix as you do so until both are fully combined and smooth.

5. Heat a pan and spray your cooking oil to cover your non-stick pan. Spoon in your batter and spread to desired shape. Cook for 2 minutes, check underneath the pancake to make sure it’s cooked and flip gently.

6. Cook other side until golden brown. Bubbles should not form due to thickness and if you find bubbles forming, add some more water to the batter until it’s a little less thick. If on the other hand your pancake isn’t forming well together or binding when fried, add one egg, stir in to the batter until you are happy with the consistency.

Serving: Layer your pancake and add your hazelnut spread in a circular motion starting from the middle and working your way out. Top off with bueno and a sprinkle of icing sugar. Best eaten warm.

💡Using a food processor would cut your prep time by half. As an avid believer in not staying too long in the kitchen, I regularly use my Ninja 3 in 1 food processor. Other brands include Magimix, Kitchen Aid or Kenwood.

💡The true test of your batter is that it shouldn’t be too light or watery. Its viscosity should be similar to engine oil when you spoon it out and back into the bowl of pancake batter. Check out my latest instagram post above on our I made this.

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