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To make these delicious chocolate hazelnut spread pancakes, you will need: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon sea salt - 1 cup milk (or almond milk for a dairy-free option) - 1 large egg, at room temperature - 2 tablespoons unsalted butter, melted (or coconut oil for a vegan option) - 1/2 cup chocolate hazelnut spread (plus additional for serving) - Chopped hazelnuts for garnish (optional) - Fresh berries (such as strawberries or blueberries) for garnish (optional) You can easily swap some ingredients to fit your needs: - Use whole wheat flour for a healthier pancake. - Maple syrup or honey can replace granulated sugar. - Try coconut milk instead of regular milk for a sweet twist. - Flax egg can work as a vegan substitute for the egg. - Use any nut butter if you want a different flavor. Gather these tools for a smooth cooking experience: - Large mixing bowl - Whisk for mixing - Spatula for folding - Non-stick skillet or griddle - Measuring cups and spoons - Oven-safe dish for keeping pancakes warm These ingredients and tools will help you create a tasty breakfast. Check out the Full Recipe for detailed cooking steps! To start, gather your dry ingredients. In a large mixing bowl, combine: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon sea salt Use a whisk to blend these ingredients well. This step helps avoid lumps in your batter. A smooth batter makes for the best pancakes. Make sure everything mixes evenly. Next, it’s time for the wet ingredients. In another bowl, whisk together: - 1 cup milk (or almond milk) - 1 large egg, at room temperature - 2 tablespoons unsalted butter, melted Ensure the butter is warm but not hot. Hot butter may cook the egg. Mix until fully combined. This creates a rich and creamy base for your batter. Now, pour the wet mixture into the dry ingredients. Use a spatula to fold them gently. You want to mix until just combined. It’s okay if the batter has some lumps. Overmixing can make your pancakes tough. Next, scoop in 1/2 cup of chocolate hazelnut spread. With your spatula, fold the spread into the batter. Don’t mix it all the way in. You want to see swirls of chocolate hazelnut spread for that beautiful, marbled look in your pancakes. Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. This helps prevent sticking and gives a nice golden crust. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set. This usually takes about 2-3 minutes. Then, carefully flip the pancakes with a spatula. Cook the other side for an additional 1-2 minutes. Look for a golden brown color. Repeat this step with the remaining batter. Keep the cooked pancakes warm in a low oven while finishing the rest. When done, serve the pancakes hot. Drizzle with extra chocolate hazelnut spread. Top with chopped hazelnuts and fresh berries for a pop of color. To make your pancakes light and fluffy, start by measuring your flour correctly. Use the spoon and level method. This means spooning flour into your measuring cup and leveling it off. Too much flour will make your pancakes dense. Another key tip is to not overmix the batter. When you combine the wet and dry ingredients, mix until you see no dry flour. Some lumps are okay. This keeps the pancakes soft. If your batter is too thick, add a little milk. Start with one tablespoon at a time. Stir gently until it reaches a pourable consistency. If it’s too thin, add a bit more flour. Again, mix lightly to keep it fluffy. Adding chocolate hazelnut spread swirls can also change the consistency. Make sure to fold it in gently. You want those delicious swirls but not a fully mixed batter. When serving, stack your pancakes high for a fun look. Drizzle extra chocolate hazelnut spread on top. You can also sprinkle chopped hazelnuts for a crunchy texture. Fresh berries like strawberries or blueberries add color and flavor. For a special touch, add whipped cream or a dusting of powdered sugar. You can even serve them with a side of yogurt for a creamy contrast. Enjoy your sweet breakfast! {{image_4}} You can make these pancakes gluten-free by swapping the flour. Use one cup of gluten-free all-purpose flour. Check that the blend has xanthan gum for better texture. This swap keeps your pancakes light and fluffy. To make vegan pancakes, use almond milk instead of regular milk. Replace the egg with 1/4 cup of applesauce or a flax egg. For the melted butter, use coconut oil. These swaps make the pancakes dairy-free and egg-free, while still tasting great. Get creative with toppings! Add sliced bananas or shredded coconut for extra flavor. You can also try a drizzle of maple syrup or a sprinkle of cinnamon. For crunch, add chopped hazelnuts on top. Mix it up with your favorite fruits or nuts to make each batch unique. For the full recipe, check the details above! After a fun breakfast, you might have some pancakes left. To store them, let the pancakes cool down completely. Then, stack them with a piece of parchment paper in between. Place the stack in an airtight container. This helps keep them fresh. You can store the pancakes in the fridge for up to three days. When you want to enjoy the pancakes again, reheating is simple. You can use the microwave for quick warming. Place one pancake on a microwave-safe plate. Heat for about 20-30 seconds. If you like them crisp, use a skillet. Heat the skillet over medium heat. Add a tiny bit of butter, then place the pancake in the pan. Cook for one minute on each side. This will bring back some of that fresh pancake taste. Want to save pancakes for a busy day? Freezing is the best way. First, let the pancakes cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer them to a freezer bag. Squeeze out the air before sealing. You can freeze them for up to two months. When you're ready to eat, just reheat them straight from the freezer. This keeps your mornings easy and tasty! For the full recipe, check the earlier section. To make pancakes fluffy, you need to mix dry and wet ingredients separately. Combine them gently. Overmixing makes pancakes dense. Adding baking powder helps too. It creates bubbles in the batter. These bubbles make pancakes rise. Always let the batter rest for a few minutes before cooking. This helps the gluten relax. Yes, you can use any nut butter. Almond, peanut, or cashew butter work well. Just keep the same amount. Each nut butter adds its own flavor. This can change the taste of your pancakes. If you want a sweeter flavor, add a bit of honey or maple syrup. You can serve pancakes with fresh fruits. Strawberries, blueberries, and bananas pair great with chocolate. Add whipped cream for extra fun! You can also sprinkle chopped hazelnuts on top. They add crunch and flavor. Drizzle more chocolate hazelnut spread for a treat. Pancakes last about three to four days in the fridge. Store them in an airtight container. This keeps them fresh. You can reheat them in a microwave or a skillet. Just warm them until hot, and they will taste great again. This blog post covered everything you need for delicious pancakes. We explored ingredients, cooking steps, and tips for the best pancakes. You learned how to make them fluffy and create fun variations. Remember to store leftovers well and reheat properly. With these easy steps and ideas, you can enjoy pancakes any time. Now, go make your perfect batch and savor each bite!

Chocolate Hazelnut Spread Pancakes

Indulge in a breakfast delight with these Chocolate Hazelnut Swirl Pancakes! In just 20 minutes, you can create fluffy pancakes that are perfectly infused with rich chocolate hazelnut spread. This easy recipe features everyday ingredients and is customizable for any dietary needs. Get ready to impress your family and friends with this sweet and tempting dish. Click through to explore the full recipe and elevate your brunch game!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon sea salt

1 cup milk (or almond milk for a dairy-free option)

1 large egg, at room temperature

2 tablespoons unsalted butter, melted (or coconut oil for a vegan option)

1/2 cup chocolate hazelnut spread (plus additional for serving)

Chopped hazelnuts for garnish (optional)

Fresh berries (such as strawberries or blueberries) for garnish (optional)

Instructions
 

Combine Dry Ingredients: In a large mixing bowl, use a whisk to thoroughly combine the all-purpose flour, granulated sugar, baking powder, and sea salt. Ensure there are no lumps for an even pancake texture.

    Mix Wet Ingredients: In a separate bowl, whisk together the milk, large egg, and melted butter. Ensure the melted butter is warm but not hot, as this could scramble the egg.

      Combine Mixtures: Gradually pour the wet mixture into the dry ingredients. Using a spatula, gently fold the two mixtures together until just combined. It’s important to maintain some lumps in the batter, as overmixing can lead to tougher pancakes.

        Add Chocolate Hazelnut Spread: Scoop the chocolate hazelnut spread into the batter. With a spatula, fold the spread in gently to create beautiful swirls; do not fully incorporate it to preserve the marbling effect.

          Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little butter or oil to prevent sticking and achieve a golden crust.

            Cook the Pancakes: For each pancake, pour approximately 1/4 cup of batter onto the skillet. Let it cook until bubbles form on the surface and the edges appear set, which should take about 2-3 minutes.

              Flip and Finish Cooking: Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until the other side is golden brown and cooked through.

                Repeat Cooking: Continue with the remaining batter, keeping the cooked pancakes warm in a low oven while you finish cooking the rest.

                  Serve and Garnish: Serve the pancakes immediately while hot, drizzling with extra chocolate hazelnut spread. Top generously with chopped hazelnuts and a medley of fresh berries for added color and flavor.

                    Prep Time: 10 min | Total Time: 20 min | Servings: 4

                      - Presentation Tips: Stack the pancakes in a tall pile and drizzle melted chocolate hazelnut spread over the top. Add a sprinkle of chopped hazelnuts and arrange fresh berries around the plate for a vibrant presentation. Enjoy your sweet breakfast!