Nutella Pancake Sandwiches
Cozy and comforting Nutella Pancake Sandwiches made with a forgiving batter of self-raising flour, eggs, and a generous smear of Nutella for a delightful treat.
Ingredients
Essentials
- 140 g self-raising flour About 1 cup plus 2 tablespoons.
- 1 tbsp caster sugar Balances the Nutella.
- 1 tsp baking powder Adds extra lift.
- 2 large eggs, room temperature Structure and richness.
- 20 g unsalted butter, melted About 1½ tbsp.
- 115 ml milk, room temperature Any type works.
- 1 tsp Nutella Use a little more if desired.
Optional add-ons
- 1 pinch salt If using unsalted butter.
- ½ tsp vanilla extract Enhances flavor.
- fresh berries (strawberries, raspberries, or banana slices) Add freshness.
- powdered sugar for dusting For decoration.
- chopped toasted hazelnuts For crunch.
- 1 tbsp peanut butter or jam For variety.
Instructions
Preparation
- Gather your ingredients and measure everything out, ensuring eggs are at room temperature.
- In a medium bowl, whisk together self-raising flour, caster sugar, and baking powder.
- In another bowl, crack the eggs and whisk gently. Add melted butter and milk, then whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until mostly incorporated; the batter should be slightly lumpy.
- Let the batter rest for 5–10 minutes.
Cooking
- Heat a non-stick skillet over medium heat, testing with water droplets.
- For each pancake, pour batter into the pan; cook until bubbles form on the surface (about 1½–2 minutes).
- Flip and cook for another 45 seconds to 1 minute until golden.
- Keep pancakes warm in a low oven while cooking the rest.
Assembly
- Spread Nutella on one pancake, top with another pancake to create a sandwich.
- Serve immediately, dusting with powdered sugar and adding fresh fruit if desired.
Notes
If the first pancake doesn't cook as desired, adjust the heat. Use an ice cream scoop for consistent sizes.