Mini Pancake Skewers with NUTELLA® Raspberries

6 port
10 ingr
25 min
Mini Pancake Skewers with NUTELLA Raspberries


2 eggs
1 cup (250mL) milk
1 ½ Tbsp (30g) butter, melted
1 cup (150g) plain flour
½ tsp per pancake bicarbonate of soda
1 punnet raspberries
Olive oil spray for frying
1 Tbsp Nutella® per pancake stack (3 mini pancakes)
Mint leaves (optional)
Bamboo skewers


Beat egg yolks well, then whisk in the milk and melted butter. Sift dry ingredients over egg mixture and fold in. When you are ready to cook the pancakes, whisk egg whites to soft peaks and fold into batter.


Lightly grease frying pan and spoon in approximately ½ tbsp. per pancake of batter. Cook until bubbles form on uncooked side and then flip and cook until golden. Repeat with remaining batter. Keep in warm oven until ready to serve.


To serve, spread Nutella® on top of each pancake and skewer thru the centre. Repeat until you have 3 pancakes per skewer. Finally place a raspberry on the skewer at the top of the stack. Top with mint.