Chocolate-stuffed Pancakes
Pump up the fun at your next breakfast extravaganza with these quick and easy chocolate-hazelnut pancakes, served with yoghurt and fresh raspberries.
Ingredients
- 2/3 cup chocolate-hazelnut spread
- 1 bottle buttermilk pancake shaker 350g
- 40g reduced-fat margarine
- 1 cup Greek-style natural yoghurt
- 250g raspberries
Method
- Using a 6cm-round pastry cutter, mark 8 discs on a piece of baking paper. Place paper on a baking tray. Spread 1 tbs chocolate spread over each prepared circle. Freeze for 30 minutes or until firm.
- Prepare pancake shaker according to packet directions, filling water to just under the marked line. Shake until mixture is thick and smooth.
- Melt one-quarter of the margarine in a large non-stick frying pan over medium heat. For each pancake, spoon 2 tbs batter into pan, allowing it to spread to an 8cm round. Cook for 2 minutes or until bubbles appear. Working quickly, top with a frozen chocolate disc, then spoon over 1-2 tbs remaining pancake batter to cover chocolate. Flip and cook for a further 1-2 minutes or until pancake is cooked and golden-brown. Transfer to a plate. Repeat to make 8 pancakes in total.
- Serve pancakes with a dollop of yoghurt and raspberries.
Use-it-up tip:
If you have peanut butter in your pantry, use that instead of chocolate spread.
