Fluffy Pancakes Filled with Hazelnut Spread and Berry Jam

Ingredients

• 1 Egg
• 3 tbsp Milk
• 1 tbsp Oil or melted butter (Use oil or melted butter in the batter; reserve a little extra for cooking the pancakes.)
• 0.333 cup Greek yogurt (More can be used for serving.)
• 1 tbsp Sugar (Optional.)
• Salt (A pinch.)
• Vanilla extract (A splash, as mentioned in the video.)
• 0.75 cup All-purpose flour (Regular wheat flour may also be used, according to the author.)
• 1 tsp Baking powder
• 0.25 tsp Baking soda
• Hazelnut spread (Optional, for filling the pancakes; approximately 60 g is estimated for four pancakes.)
• 1 cup Berries (For the jam; fresh or frozen berries may be used.)
• Sugar for the jam (To taste, optional.)
• Oil or butter for cooking (Just a little for greasing the griddle or pan.)

Steps

1. 1

   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.

2. 2

   In another bowl, mix the flour, baking powder, and baking soda.

3. 3

   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.

4. 4

   Heat a griddle or nonstick pan over medium heat. Grease it with a very small amount of oil or butter.

5. 5

   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.

6. 6

   Cook until bubbles appear on the surface and the edges begin to look set, approximately 2 minutes.

7. 7

   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.

8. 8

   To prepare the jam, place the berries in a small pan. Add sugar to taste if you want a sweeter preparation.

9. 9

   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.

10. 10

    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 per serving

• breakfast
• pancakes
• pancakes
• sweet
• vegetarian
• pan-cooked
• fluffy
• easy recipe