Fluffy Pancakes Filled with Hazelnut Spread and Berry Jam
Translated from Spanish, the language of the reel.
Beatriz Contreras - Recetas cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Soft and fluffy pancakes made with Greek yogurt, with the option of filling them with hazelnut spread. Serve them with quick berry jam and more Greek yogurt.
- Time
- 26 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Pancakes
- 50 g
- 45 g
- 14 g
- 80 g
- 13 g
- 4 g
- 95 g
- 4 g
- 1 g
Relleno opcional
- 60 g
Mermelada
- 150 g
Weights are estimates. Together, the ingredients weigh about 455 g before cooking, which is about 115 g per serving.
Steps
Pancakes
In a bowl, add the egg, milk, 1 tbsp oil or melted butter, Greek yogurt, optional sugar, a pinch of salt, and a splash of vanilla. Mix until well combined.
In another bowl, mix the flour, baking powder, and baking soda.
Pour the wet mixture over the dry ingredients. Gently fold with a spatula just until there are no large patches of flour; do not overmix in order to preserve the fluffiness.
Heat a griddle or nonstick pan over medium heat. Grease it with a very small amount of oil or butter.
Pour one-quarter of the batter into the pan to form a pancake. If you want to fill it, place a little hazelnut spread in the center and cover it with more batter.
Cook until bubbles appear on the surface and the edges begin to look set, approximately 2 minutes.
Flip the pancake with a spatula and cook the other side for approximately 1 minute more, until golden and fully cooked. Repeat with the remaining batter.
Mermelada
To prepare the jam, place the berries in a small pan. Add sugar to taste if you want a sweeter preparation.
Cook the berries over low heat for about 8 minutes. As they soften, mash them with the same spatula until you obtain a rustic, slightly thick jam.
Servir
Serve the pancakes hot with the berry jam, Greek yogurt, and, if desired, more hazelnut spread or other toppings.
Notes
The recipe yields 4 pancakes. To prepare a larger batch, double or triple all the ingredients. The hazelnut spread, sugar in the batter, and sugar in the jam are optional.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 267
- Protein
- 8 g
- Carbs
- 36 g
- Fat
- 11 g
- Fiber
- 3 g
Where the calories come from
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