NUTELLA-STUFFED PANCAKES
Surprise and delight anyone with these pancakes stuffed with chocolate-hazelnut spread. The rich spread is cleverly frozen into little discs and then plunked right onto an almost-pancake, then covered with another. The spread melts and oozes in the middle as the double-stacked pancake griddles. Try making them with frozen peanut butter discs for an easy variation.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment and drop 12 separate teaspoonful mounds of chocolate-hazelnut spread onto it. Tap the baking sheet on a counter to flatten the dollops and freeze until solid, about 15 minutes.
- Meanwhile, preheat a griddle over low heat and brush lightly with oil.
- Whisk together the flour, buttermilk, oil, granulated sugar, baking powder, baking soda, egg and a pinch of salt in a large bowl until smooth.
- Pour eight 2-tablespoon pools of batter on the hot griddle and cook until bubbles just begin to form on the surface of the pancakes and the bottoms are golden, 1 to 2 minutes. Place a disc of frozen chocolate-hazelnut spread on 4 of the pancakes and overturn the 4 remaining pancakes on top of those, so the wet batter envelopes the discs. Put the remaining discs back in the freezer. Continue to cook the pancakes, flipping halfway, until the edges are set, about 1 minute. Repeat with the remaining batter and discs, lightly oiling the griddle in between batches.
- Dust the pancakes with confectioners' sugar and serve warm with syrup.
NUTELLA-STUFFED BANANA BREAD
The top of this hazelnut-adorned banana bread is a sneak peek: There's a layer of creamy chocolate-hazelnut spread in the center too.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess.
- Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
- Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
- Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.
BANANA PANCAKES RECIPE BY TASTY
Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, mash bananas.
- Mix in the egg, then vanilla and cinnamon.
- Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams
NUTELLA-STUFFED BANANA BREAD
Make and share this Nutella-Stuffed Banana Bread recipe from Food.com.
Provided by Food.com
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 8 ½ x 4 ½ inch loaf pan.
- Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix. In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined.
- Pour half the batter in the loaf pan. Using a spoon pour half the chocolate hazelnut spread down the middle of the loaf pan.
- Using a skewer or paring knife, gently swirl the batter and chocolate hazelnut spread together.
- Pour the rest of the batter on top and repeat with remaining chocolate hazelnut spread.
- Bake for 45-50 minutes until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 3932.6, Fat 170.6, SaturatedFat 125.2, Cholesterol 616, Sodium 2676.2, Carbohydrate 563.7, Fiber 26.9, Sugar 363.9, Protein 48.8
NUTELLA PANCAKES
Fluffy, sweet pancakes stuffed with gooey Nutella. These feel indulgent and so addictive. A real treat for both kids and adults.
Provided by Marianne Williams
Categories Pancakes
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk and eggs and add to flour mixture. Fold and stir until just combined. Add 3 tablespoons melted butter and stir until incorporated.
- Heat a large nonstick skillet or griddle over medium heat. Add some of the remaining butter to skillet. Working in batches, spoon about 3 tablespoons batter per pancake and spread into circles in the pan. Cook until edges start to set and some bubbles start to form around edges and in center of batter, 1 to 2 minutes.
- Gently dollop 1 teaspoon Nutella in center of batter (it's ok if it isn't a perfect round). Dollop and lightly spread about 1 1/2 tablespoons more batter over Nutella to cover completely. Continue cooking until bottom and sides of pancake are golden brown and some bubbles are starting to form where Nutella is covered, about 1 minute. Carefully flip pancakes and continue cooking until second side is golden brown and sides appear matte and cooked through, 2 to 3 more minutes. Transfer to plates and serve immediately.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 51.3 g, Cholesterol 107.9 mg, Fat 17.7 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 900.1 mg
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