SophieElevate your breakfast or snack time with these delightful pancake skewers, featuring both classic and cocoa-infused mini pancakes layered with rich hazelnut cream.
Ingredients:
- 1 large egg
- 1¼ cups (200g) all-purpose flour
- 1¼ cups plus 2 tablespoons (260ml) milk
- 1½ tablespoons (20ml) vegetable oil
- ¼ cup (40g) granulated sugar
- 2 teaspoons (8g) baking powder
- 1 tablespoon (10g) cocoa powder
- Hazelnut cream (such as Nutella)
Instructions:
- In a mixing bowl, whisk together the flour, sugar, and baking powder.
- Add the egg, vegetable oil, and milk to the dry ingredients, stirring until the batter is smooth.
- Divide the batter evenly into two separate bowls.
- In one bowl, sift in the cocoa powder and mix until fully incorporated, creating a chocolate batter.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.
- For each mini pancake, pour a small amount of batter (about 1 tablespoon) onto the skillet, forming small circles.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with both plain and chocolate batters.
- Once all mini pancakes are cooked, assemble the skewers by alternating plain and chocolate pancakes, spreading a thin layer of hazelnut cream between each layer.
- Serve immediately and enjoy!
