recipes
Pancake Stack & Chocolate Hazelnut Sauce
A decadent stack of pancakes, strawberries and choc hazelnut cream.
serves 4
15 min prep
ingredients
| 2 eggs 3 tablespoons caster sugar 1½ cups buttermilk 1½ cups self-raising flour Sauce: 1 cup cream 3 tablespoons chocolate hazelnut spread 1 punnet strawberries, halved |
instructions
step 1
Whip eggs and caster sugar with an electric mixer until thick and creamy. Stir in buttermilk and sifted self-raising flour.
step 2
Lightly grease a non-stick frying pan and heat to a medium setting. Gently pour ¼ cupfuls of pancake batter into heated pan allowing room for spreading. Cook until bubbles appear on the surface and the underside is golden brown, flip and cook the other side. Repeat with remaining mixture. Cover and set aside.
step 3
Place cream and hazelnut spread in a small saucepan, heat without boiling stirring continuously until well blended. Top pancakes with strawberries and pour hot sauce over.
recipe tip
- Buttermilk produces a light and fluffy textured pancake, however if unavailable substitute with regular milk.
- Serve with ice-cream or cream.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2710kJ (649Cal) | 812kJ (194Cal) |
| Protein | 16.3g | 4.9g |
| Fat - Total | 33.6g | 10.0g |
| - Saturated | 19.0g | 5.7g |
| Carbohydrate | 69.2g | 20.7g |
| - Sugars | 32.1g | 9.6g |
| Dietary Fibre | 3.5g | 1.1g |
| Sodium | 501mg | 150mg |
| Potassium | 514mg | 154mg |
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Pancake Stack & Chocolate Hazelnut Sauce
Pancake Stack & Chocolate Hazelnut Sauce
A decadent stack of pancakes, strawberries and choc hazelnut cream.
ingredients
2 eggs
3 tablespoons caster sugar
1½ cups buttermilk
1½ cups self-raising flour
Sauce:
1 cup cream
3 tablespoons chocolate hazelnut spread
1 punnet strawberries, halved
instructions
step 1
Whip eggs and caster sugar with an electric mixer until thick and creamy. Stir in buttermilk and sifted self-raising flour.
step 2
Lightly grease a non-stick frying pan and heat to a medium setting. Gently pour ¼ cupfuls of pancake batter into heated pan allowing room for spreading. Cook until bubbles appear on the surface and the underside is golden brown, flip and cook the other side. Repeat with remaining mixture. Cover and set aside.
step 3
Place cream and hazelnut spread in a small saucepan, heat without boiling stirring continuously until well blended. Top pancakes with strawberries and pour hot sauce over.
serves 4 15 min prep recipe tip
- Buttermilk produces a light and fluffy textured pancake, however if unavailable substitute with regular milk.
- Serve with ice-cream or cream.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au