Mini Pancakes with Nutella® and Fresh Berries
Category: Desserts
Servings: 20 mini pancakes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 25g |
| All-purpose flour | 125g |
| Eggs | 2 |
| Whole milk | 200g |
| Baking powder | 6g |
| Sugar | 15g |
| Nutella® | 300g |
| Raspberries | to taste |
| Blueberries | to taste |
| Red currants | to taste |
Nutritional Information (Approximate per serving):
| Nutrient | Amount (per mini pancake) |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 12g |
| Protein | 1g |
| Fat | 5g |
| Fiber | 1g |
| Sugars | 7g |
Instructions:
-
Prepare the Pancake Batter
Begin by separating the egg yolks and whites into two separate bowls. Beat the egg yolks using a whisk until smooth. Then, add the melted butter (cooled) and gradually pour in the milk, whisking continuously to combine. -
-
Mix Dry Ingredients
In a separate bowl, sift together the flour and baking powder. Slowly incorporate this dry mixture into the egg yolk and milk mixture, stirring with the whisk until you achieve a smooth batter. -
Whisk the Egg Whites
In the second bowl with the egg whites, add the sugar. Use an electric mixer or a whisk to beat the whites until they form stiff peaks and turn white and frothy. -
Fold the Egg Whites into the Batter
Gently fold the whipped egg whites into the batter with a spatula, using slow, upward motions to avoid deflating the mixture. This step will ensure the pancakes are fluffy and light. -
Cook the Mini Pancakes
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of butter and use a paper towel to wipe off excess fat. Using a teaspoon, spoon small amounts of batter onto the skillet, leaving space between each mound of batter. These will naturally spread slightly as they cook. -
Flip the Pancakes
After a couple of minutes, when you see small bubbles forming on the surface of the pancakes, it’s time to flip them. Cook the other side for about 1–2 more minutes, until golden brown. Transfer the cooked pancakes to a plate and continue cooking the remaining batter. -
Assemble the Pancakes
Once all the pancakes are cooked, place Nutella® in a piping bag with a smooth tip. Take one pancake and squeeze about 5g of Nutella® onto it. Add another pancake on top and repeat with another 5g of Nutella®. Finish with a third pancake and top with another 5g of Nutella®. -
Garnish and Serve
Decorate the stacked pancakes with fresh raspberries, blueberries, and red currants. You can secure the stack with a toothpick to keep everything in place. Repeat the process for half of the mini pancakes. For the remaining pancakes, top them with a mix of the other fruits (blueberries and red currants).
These mini pancakes with Nutella® and fresh berries are now ready to be enjoyed! Perfect for a sweet treat at breakfast or a fun dessert to impress your guests.
Pro Tip:
For an extra touch of indulgence, serve these mini pancakes with a drizzle of honey or a dusting of powdered sugar. They are also a great option for a themed brunch, birthday parties, or holiday breakfasts.
