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Recipe Summary

prep:
25 mins
cook:
3 mins per batch
Yield:
about 10 pancakes
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Chocolate-Hazelnut Pancakes with Raspberry Sauce

Ingredients

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Directions

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  • In a medium bowl whisk together the flour, baking powder, and salt; set aside. In another bowl whisk together the chocolate-hazelnut spread, egg, and sugar until combined. Whisk in milk until combined. Add milk mixture to flour mixture and whisk until nearly smooth (it's ok if there are a few lumps).

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  • Heat a large skillet or griddle over medium heat and lightly grease with oil. Pour about 1/4 cup of the batter into the skillet or onto the griddle. Cook for 2 to 3 minutes. Turn when edges look dry and bubbles appear across the surface. Cook 1 to 2 minutes more or until browned on the bottom.

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  • Serve with Raspberry Sauce. Makes about 10 pancakes.

Nutrition Facts (Chocolate-Hazelnut Pancakes with Raspberry Sauce)

151 calories; total fat 4g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 24mg; sodium 157mg; potassium 121mg; carbohydrates 26g; fiber 3g; sugar 7g; protein 4g; trans fatty acidg; vitamin a 97IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 40mcg; vitamin b12mcg; calcium 121mg; iron 1mg.

Raspberry Sauce

Ingredients

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Directions

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  • Place frozen raspberries and sugar in a medium saucepan, breaking up berries with a wooden spoon. Cook over medium heat until bubbly. In a small bowl stir together cold water and cornstarch until combined. Add to berry mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve warm with pancakes. Makes about 1 3/4 cups.

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