Pancakes filled with bananas and hazelnut cream

Name: Pancakes filled with bananas and hazelnut cream - Dora F.
Ingredients: pancake batter: 2 eggs 20 tbsp flour milk and mineral water half and half... as needed 5 tbsp sugar grated lemon peel cinnamon nutmeg a pinch of baking powder for the filling: 2 ripe bananas not large; 4 tbsp hazelnut cream

Dessert - Pancakes filled with bananas and hazelnut cream by Dora F. - Recipia

Banana and Hazelnut Cream Stuffed Pancakes Who can resist a delicious dessert that combines the fluffy texture of pancakes with the sweet and creamy flavor of bananas and hazelnut cream? These banana and hazelnut cream stuffed pancakes are not just a treat for your taste buds, but also an excellent choice for a hearty breakfast or an unforgettable dessert. Whether you’re making them for yourself or for guests, these pancakes are sure to become a favorite. Let’s see how you can prepare them! Preparation time: 15 minutes Baking time: 20 minutes Total time: 35 minutes Servings: 4 Ingredients: For the pancake batter: - 2 large eggs - 20 tablespoons of flour - Milk and sparkling water (half and half, as needed) - 5 tablespoons of sugar - Zest of one lemon - 1/2 teaspoon of cinnamon - 1/4 teaspoon of nutmeg (optional) - A pinch of baking powder For the filling: - 2 ripe bananas (not too large) - 3-4 tablespoons of hazelnut cream Recipe History Pancakes are a traditional dish found in various forms around the world. Over the years, people have discovered all sorts of delicious fillings, and the combination of bananas and hazelnut cream has gained popularity due to its exquisite taste. This modern pancake recipe not only blends classic flavors but also adds a touch of originality, making it perfect for those who love sweets. Preparing the Batter 1. Beat the eggs: In a large bowl, place the two eggs and beat them well with a whisk or mixer. It’s important for the eggs to be at room temperature to achieve a fluffier texture. 2. Add the dry ingredients: Add the flour, sugar, lemon zest, cinnamon, nutmeg, and baking powder. Mix well to combine the ingredients. 3. Incorporate the liquids: Start adding the milk and sparkling water gradually, mixing continuously to avoid lumps. The batter should have a consistency similar to that of sour cream, slightly fluid but not too thin. 4. Let the batter rest: Cover the bowl with a clean towel and let the batter rest for 10-15 minutes. This step is essential for the baking powder to start working, creating air bubbles in the batter and giving it a fluffier texture. Cooking the Pancakes 5. Heat the pan: Preheat a non-stick skillet over medium heat. You can add a splash of oil or butter to prevent the pancakes from sticking. 6. Cook the pancakes: Use a ladle to pour the batter into the skillet, forming an even circle. Cook the pancake for 1-2 minutes, until bubbles form on the surface and the edges begin to turn golden. Flip the pancake with a spatula and cook the other side for another 1-2 minutes until golden. Continue this process until the batter is finished; you should get about 8-10 pancakes. Preparing the Filling 7. Prepare the bananas: Peel the bananas and mash them with a fork in a bowl. Make sure they are well-ripened so they are easy to mash and have a sweet, flavorful taste. 8. Add the hazelnut cream: In the same bowl, add the hazelnut cream and mix well. You can adjust the amount of hazelnut cream to your taste. If you prefer a more intense flavor, add more cream. Assembling the Pancakes 9. Fill the pancakes: On each pancake, place a generous amount of the banana and hazelnut cream filling. Fold the pancakes, tucking in the edges to seal the filling and prevent it from spilling out during serving. 10. Serving: You can serve them plain or add an extra layer of hazelnut cream on top. A wonderful idea is to sprinkle some cinnamon or chopped nuts for an added flavor and texture. Practical Tips - Choose ripe bananas: Very ripe bananas are best for achieving a sweet taste and a smooth texture. They are easier to mash and pair perfectly with the hazelnut cream. - Use sparkling water: Sparkling water helps create fluffier pancakes due to the carbon dioxide bubbles that form in the batter. - Add flavors: If you want to experiment, you can also add a bit of vanilla to the batter or even a pinch of cocoa powder to create a chocolate pancake variation. - Personalized serving: These pancakes are excellent served with a scoop of ice cream or a drizzle of caramel sauce. You can also add some fresh fruits, such as strawberries or raspberries, for a pleasant contrast. Nutritional Benefits The combination of bananas and hazelnut cream not only offers a delicious taste but also provides nutritional benefits. Bananas are rich in potassium, fiber, and vitamins, helping to maintain healthy digestion. Hazelnut cream provides protein and healthy fats, making it an excellent source of energy. Frequently Asked Questions - Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but you may need to adjust the liquid quantities. - How can I store the pancakes? If you have leftover pancakes, you can store them in the refrigerator in an airtight container for 2-3 days. You can reheat them in the microwave or in a skillet. - What drinks pair well with these pancakes? A flavorful coffee or a fruit tea pairs perfectly with these pancakes. Additionally, a smoothie made from fresh fruits would be an excellent choice. Personal Note These banana and hazelnut cream stuffed pancakes have quickly become my favorites. I’ve found that, besides their delicious taste, they create beautiful memories around the table, whether served on weekends with family or at a small gathering with friends. I encourage you to try them and share these joyful moments too! Enjoy making these pancakes and savor every bite! Bon appétit!

Pancakes filled with bananas and hazelnut cream

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