Pancakes with Nutella
4 servings
60 minutes
A sweet recipe that combines two of our favorite cuisines. In Italy, it is customary to snack on a slice of bread with Nutella between meals. And with pancakes, Nutella can become a wonderful holiday dessert. The base is thin lacy pancakes that can be rolled into an envelope and stuffed with filling, so that it is convenient to eat. And to add a festive feeling, we decorate with banana and fresh berries. By the way, if desired, you can make a Nutella analogue at home by adding a couple of spoons of cocoa and honey to unroasted hazelnuts ground into a paste.
1
Whisk the eggs with salt using a mixer until foam forms.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
2
Continue whisking and pour in hot water; the foam will double.
- Water: 1 glass
3
Pour in cold milk without stopping the mixer.
- Milk: 1 glass
4
Add sifted flour and mix with a mixer until smooth.
- Wheat flour: 1 glass
5
Pour in vegetable oil, mix again and refrigerate for 30 minutes.
- Vegetable oil: 2 tablespoons
6
Heat the pancake pan well, lightly grease it with melted butter, and pour in enough batter to make a thin pancake. Fry for 1-2 minutes on each side.
- Clarified butter (ghee): to taste
7
Stack the ready pancakes, greasing each with butter.
- Butter: to taste
8
Serve with Nutella and banana, garnish with fresh berries.
- Chocolate-hazelnut spread: 4 tablespoons
- Bananas: 2 pieces
- Fresh berries: to taste
