To prepare these delicious stuffed pancakes, start by whipping the cream in a large bowl using an electric mixer or a whisk until you achieve fluffy whipped cream. Once you're done, place the whipped cream in the refrigerator to chill and maintain its airy texture. Next, in a small saucepan, add unsalted butter, milk, sugar, a pinch of salt, and vanilla extract. Place the saucepan over low heat and stir constantly until the butter is completely melted and the ingredients combine into a smooth mixture. This mixture will add a rich and flavorful taste to your pancakes.
After the mixture in the saucepan has cooled slightly, transfer it to a blender. Add the flour and eggs, then pulse for a few seconds until all the ingredients are well incorporated and you achieve a uniform and slightly fluid batter. It is important not to overmix, as this would develop the gluten in the flour, making the pancakes less fluffy.
Then, heat a small skillet, about 11 or 12 cm in diameter, over medium heat. It is ideal to use a non-stick skillet so that the pancakes do not stick. Add a little oil or butter to the skillet to prevent sticking. Pour a thin layer of batter into the skillet, tilting it slightly to evenly distribute the mixture. Cook the pancake for 1-2 minutes or until the edges start to lift and the surface becomes slightly dry. Use a spatula to flip the pancake and cook the other side for about 1 minute until it turns golden. Repeat the process until you have made all the desired pancakes.
When the pancakes are ready, remove them from the heat and let them cool slightly. Spread a generous layer of Nutella on each pancake, then place slices of banana and mango on one half of the pancake. Fold the pancake in half, then fold it again into a triangle shape. Arrange them on a platter and serve warm, garnished with the chilled whipped cream on top. These pancakes are perfect for a special breakfast or a delicious dessert, and the combination of fresh fruits with Nutella will surely delight everyone!
After the mixture in the saucepan has cooled slightly, transfer it to a blender. Add the flour and eggs, then pulse for a few seconds until all the ingredients are well incorporated and you achieve a uniform and slightly fluid batter. It is important not to overmix, as this would develop the gluten in the flour, making the pancakes less fluffy.
Then, heat a small skillet, about 11 or 12 cm in diameter, over medium heat. It is ideal to use a non-stick skillet so that the pancakes do not stick. Add a little oil or butter to the skillet to prevent sticking. Pour a thin layer of batter into the skillet, tilting it slightly to evenly distribute the mixture. Cook the pancake for 1-2 minutes or until the edges start to lift and the surface becomes slightly dry. Use a spatula to flip the pancake and cook the other side for about 1 minute until it turns golden. Repeat the process until you have made all the desired pancakes.
When the pancakes are ready, remove them from the heat and let them cool slightly. Spread a generous layer of Nutella on each pancake, then place slices of banana and mango on one half of the pancake. Fold the pancake in half, then fold it again into a triangle shape. Arrange them on a platter and serve warm, garnished with the chilled whipped cream on top. These pancakes are perfect for a special breakfast or a delicious dessert, and the combination of fresh fruits with Nutella will surely delight everyone!
Ingredients
Makes 8 small pancakes or 4 large ones. For the pancakes: 45 g unsalted butter (82%) 250 ml whole milk a pinch of sea salt or fine pink salt 2 teaspoons unrefined sugar 1 teaspoon vanilla extract 80 g white wheat flour 2 organic eggs. For the filling: nutella (preferably homemade) 2 bananas sliced 1 mango sliced 150 ml cold whipping cream (not vegetable or sweetened).