Summer Recipe- Mini Pancakes With Lots Of Nutella

These Nutella Filled Pancakes are just the beginning! The sky’s the limit! Let me know which combinations you’ve tried and have fallen in love with. You may just keep coming back to Nutella. Certainly nothing wrong with that.

Ingredients

1 cup all-purpose flour
1 ½ teaspoons granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, separated
1 cup whole milk
2 tablespoons unsalted butter, melted and slightly cooled, plus 1 tablespoon for pan preparation
¾ teaspoon vanilla extract
½ cup Nutella

Method

* In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

* In a small bowl, lightly whisk the egg yolks. Then whisk in the milk, melted butter, and vanilla extract.

* Add the yolk mixture to the flour mixture and stir until well blended. The batter will be lumpy.

* In a medium bowl, beat the egg whites with an electric mixer on high speed until stiff, but not dry, peaks form. Using a rubber spatula, fold about 1/3 of the egg whites into the batter. Then fold in the rest of the egg whites until no white streaks remain.

* Use batter right away; do not make in advance.

* Brush the wells of an ebelskiver pan with some of the melted butter and place the pan over medium heat. When the butter starts to bubble, add about 1 tablespoon of batter to each well.

* Working quickly, carefully spoon about 1 teaspoon of Nutella into the center of each pancake. Top each with another tablespoon of batter.

* Cook until bubbles form and the bottoms of the pancakes are lightly browned and crisp, about 4-5 minutes.

* Using wooden skewers, turn the pancakes one-by-one and cook until lightly browned on the second side, about 3 minutes longer.

* Repeat with remaining batter and Nutella.