Homemade Pancakes with Chocolate and Hazelnuts Recipe
Thick, soft pancakes with chunks of chocolate and crunchy hazelnuts are a breakfast that feels more like dessert than an ordinary morning. In American breakfast diners, pancakes like these often appear on the menu as a weekend “special”. They taste like a cross between brownies and crêpes, but are lighter and less sweet.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- wheat flour - 200 g
- milk - 250 ml
- egg - 1 piece
- chocolate - 80 g
- hazelnuts - 50 g
- sugar - 2 tablespoon
- baking powder - 2 teaspoon
- salt - 0.25 teaspoon
- vegetable oil - 2 tablespoon
- vegetable oil for frying - 2 tablespoon
- maple syrup
Main Ingredient:
wheat flour
Preparation
- Chop the chocolate into small pieces with a knife. If the hazelnuts are not roasted, toast them in a dry pan for 3–4 minutes until fragrant, then roughly chop.
- In a bowl, mix the flour, baking powder, salt and sugar.
- In a second bowl, whisk the egg with the milk and oil until combined.
- Pour the wet ingredients into the dry ingredients and stir with a spoon just until combined. The batter should be thick but still pourable.
- Add the chopped chocolate and most of the hazelnuts (reserve some for sprinkling on top). Gently fold them into the batter so they are evenly distributed.
- Heat a pan over medium heat, add a little oil and spread it over the surface.
- Spoon the batter onto the pan to form small pancakes. Fry for 2–3 minutes, until bubbles appear on the surface and the edges start to set.
- Flip the pancakes and cook for another 1.5–2 minutes, until golden and the chocolate inside has slightly melted.
- Serve the pancakes immediately, drizzled with maple syrup or honey and sprinkled with the remaining hazelnuts.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover pancakes can be stored in the fridge for up to 2 days in an airtight container. Reheat gently in a dry pan over low heat or in the toaster. Frozen pancakes can be reheated straight from the freezer in a toaster or oven at low temperature.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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