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–+ servings
Susan Queck

Indulging Chocolate Stuffed Pancakes

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Total time30 minutes
Preparation time5 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Equipment

Ingredients
 
 

  • 1 cups all-purpose flour
  • 2 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 small eggs or 1 large
  • 1 cup milk
  • 1 tablespoon vegetable oil or melted butter
  • 1 cup chocolate spread e.g. from IKEA
  • oil or butter for frying

Step by Step
 

Start Preparation
  1. In a bowl mix together the eggs until foamy, then add milk and the vegetable oil.
    In another bowl sift flour, add sugar, baking powder and a little salt. Mix.
  2. Then add the dry ingredients to the liquid ingredients and stir with a cooking spoon. Do not overmix. Leave the pancake batter stand for 5 minutes.
  3. Heat your skillet and add some oil or butter for frying.
    Add a ⅓ cup of pancake batter to the hot skillet, spoon some chocolate spread to the center, then cover with another ⅓ cup more pancake batter.
    Cook for around 1 or 2 minutes, then flip and cook 1 or 2 minutes more. Put on a plate, put aside, keep warm and cook the other 3 pancakes that way.
  4. For serving heat up some chocolate caramel sauce in the microwave at 50% power and serve over the pancakes in place of syrup if desired. Enjoy!

Equipment

Nutrition

Serving: 1 pancakeCalories: 636 kcalCarbohydrates: 80 gProtein: 12 gFat: 30 gSaturated Fat: 24 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 2 gTrans Fat: 0.03 gCholesterol: 78 mgSodium: 439 mgPotassium: 457 mgFiber: 5 gSugar: 50 gVitamin A: 204 IUCalcium: 289 mgIron: 5 mg

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