A chocolaty filling and a dusting of powdered sugar make these pancakes perfect for dessert (or breakfast).

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Credit: Photography by Paola + Murray

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Into a large bowl, sift the flour, baking powder, sugar, and salt. Form a well in the center. Add the milk, egg, and 1 tbsp. chocolate-hazelnut spread. Whisk until just blended, then whisk in the melted butter.

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  • Heat a large griddle or skillet over medium. Melt 1 tbsp. butter on the griddle. Pour 1/4 cup of the batter onto the griddle for each pancake, spacing the pancakes a few inches apart. Cook for about a minute, then spoon 1 tbsp. chocolate-hazelnut spread into the center of each pancake and spread it out slightly. Cover the chocolate-hazelnut spread with a spoonful of batter. Cook the pancakes until just cooked through, about 2 minutes per side. Repeat with more butter and the remaining batter and chocolate-hazelnut spread.

  • Divide the pancakes among plates. Dust with confectioners’ sugar. Top with strawberries and whipped cream.

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