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churro pancakes. recipe. 


INGREDIENTS

Pancakes:

  • 2 cups self raising flour (or plain | all purpose flour)

  • 2 teaspoons baking powder (or 1 tablespoon baking powder if using plain or all purpose flour)

  • 2 tablespoons sugar

  • ½ teaspoon salt

  • 3 tablespoons canola oil (or melted light/reduced fat spread to reduce calories/fat)

  • 1 egg

  • 1 tablespoon vanilla extract

  • 1½ cups low fat/skim milk or almond milk

  • 2 tablespoons Nutella (or any chocolate/cacao hazelnut spread)

  • 40g chocolate melts; chips or squares

Cinnamon Sugar:

  • 4 tablespoons sugar of choice

  • 1 teaspoon ground cinnamon

  • OR

  • 4 tablespoons store bought cinnamon sugar

INSTRUCTIONS

  1. Combine together flour, baking powder, sugar and salt in a large-sized bowl. Make a well in the centre and add the oil (or spread if using), egg, vanilla and milk. Slowly whisk well until smooth. Set aside.

  2. Place Nutella into the microwave for 30 seconds until warm and slightly thinner. Alternatively, place Nutella in a metal bowl over a pot of simmering water (being careful not to have any water touch the Nutella, or it will seize), until heated through.

  3. Heat a nontick pan or griddle over low-medium heat and wipe over with a little butter or oil on a paper towel to lightly grease pan. Pour less than ¼ cup of batter onto the pan and spread out gently with the back of your ladle, shaping into a round pancake shape.

For the Nutella Stuffed Pancakes:

  1. Spoon about ½ teaspoon of Nutella onto the centre of the batter, and then gently pour a little pancake batter evenly over the top to cover the Nutella completely. (You can gently seal it with the back of your spoon to ensure no Nutella touches the pan, or your pancakes can burn or stick).

  2. When the underside is golden, gently flip with a spatula and cook until golden. Repeat with remaining batter and Nutella. (Please note: no bubbles will form on top like normal pancakes, so check the corners before flipping).

For the Chocolate Stuffed Pancakes:

  1. Drop 4-6 melts, 1 broken chocolate square, or about 1 teaspoon chocolate chips onto the centre of the pancake. Press them into the batter lightly, and pour pancake batter evenly over the top to cover the chocolate completely.

  2. Prepare a wide shallow dish with the cinnamon sugar, and immediately place each pancake onto the cinnamon sugar while they’re still warm. Evenly coat both sides, and place onto a serving dish.

NUTRITION INFORMATION

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