Chocolate-Stuffed Pancakes

Ingredients

• 2 large eggs (Room temperature)
• 3 tbsp granulated sugar
• 1 tsp vanilla bean paste
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.75 tsp kosher salt
• 2 cups all-purpose flour
• 2 cups buttermilk
• 4 tbsp butter, melted
• 1 tbsp neutral oil
• butter, for greasing the pan (Lightly butter the skillet or griddle)
• powdered sugar (For dusting)
• 1 cup Nutella (Use 1 1/2 tablespoons for each pancake)
• parchment paper (For lining a plate or small baking sheet)

Steps

1. 1

   Line a plate or small baking sheet with parchment paper.

2. 2

   Scoop 1 1/2 tablespoons of Nutella onto the parchment for each pancake, then flatten each portion into a small disc approximately 1–2 inches wide.

3. 3

   Freeze the Nutella discs for 30–45 minutes, or until firm enough to handle easily.

4. 4

   In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.

5. 5

   In a separate bowl, whisk together the eggs, granulated sugar, and vanilla bean paste.

6. 6

   Add the buttermilk to the egg mixture and whisk until combined.

7. 7

   Slowly whisk in the melted butter and neutral oil.

8. 8

   Pour the wet ingredients into the dry ingredients. Gently fold them together with a whisk or rubber spatula just until combined. The batter should be thick and slightly lumpy; do not overmix, and leave a few small lumps.

9. 9

   Let the batter rest for 15 minutes at room temperature. This allows the flour to hydrate and helps create softer, fluffier pancakes.

10. 10

    Heat a nonstick skillet or griddle over medium-low to medium heat, then lightly butter the pan.

11. 11

    For each pancake, add about 2–3 tablespoons of batter to the pan.

12. 12

    Place one frozen Nutella disc in the center of the batter.

13. 13

    Spoon another 1–2 tablespoons of batter over the Nutella. Gently spread the batter so the Nutella is completely covered and sealed inside. The pancakes should be slightly smaller and thicker than regular pancakes.

14. 14

    Cook for approximately 2–3 minutes, until bubbles begin appearing on the surface and the edges look set.

15. 15

    Carefully flip the pancake and cook for another 2 minutes, until golden brown and cooked through.

16. 16

    Keep the heat moderate. If the outside browns too quickly, lower the heat so the center has time to cook without burning the Nutella.

17. 17

    Serve the pancakes warm with a dusting of powdered sugar.

Notes

The source does not specify an exact yield; 10 servings is estimated from 1 1/2 tablespoons of Nutella per pancake. The source also does not specify the amount of butter needed for greasing the pan.

Nutrition per serving

• breakfast
• pancakes
• dessert
• sweet
• vegetarian
• kid-friendly
• stovetop