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Chocolate hazelnut stuffed pancakes

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Adjust Servings:
200g Self raising flour
1 1/2 tsp Baking powder
3tbsp Golden caster sugar
3 Eggs
25g Butter melted, plus extra for cooking
200ml Milk
Drizzle of vegetable or sunflower oil
To serve
2 Bananas Peeled and thickly sliced
Maple syrup
4tbsp Toasted chopped hazelnuts

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Chocolate hazelnut stuffed pancakes

Chocolaty and sweet

A pancake with a chocolate surprise in the middle, whats not to love.



    • To serve



    These chocolate stuffed pancakes are a brilliant flavour combination and are great to have on shrove Tuesday. As well as the chocolate hazelnut inside this recipe also comes with caramelised banana which go really nicely with the pancakes, it gives a sauce like texture which defiantly brings this dish together.

    Although these pancakes are very delicious they are very hard to get a good shape so don’t be ashamed if you end up with a variety of shapes, I know mine were not perfect either.

    I used the recipe from the BBC good food website:




    Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them. (e.g. 80°C). To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk.


    Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug.


    Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook.


    Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread.


    Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.


    When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar.

    Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.


    Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

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