Mini-pancakes au Nutella® et aux fruits
Split the yolk from the egg white and put the latter in a bowl to one side. Mix the egg yolk with the sugar. Whisk the egg white until stiff with a pinch of salt and put it to one side.
Sift the flour with the baking powder into a bowl, then combine this mixture with the other mixture of sugar and yolk. In another bowl, mix the milk with the sunflower oil and then combine this mixture with the batter. Finally, gently stir the egg whites into the batter. Let the dough rest for 15 minutes in the fridge.
Pour a tablespoon of the batter into a hot, non-stick pan and cook on a medium heat to form a disc approximately 6-7 cm in diameter. After about one minute, flip the pancake to cook it on both sides. Once the pancake is golden brown, remove it from the pan. Repeat this process until the batter is all used up. Finally, serve 2 hot pancakes stacked with approximately 7 g of Nutella® each and decorate with fresh fruit such as strawberries, blueberries and peaches. Garnish with a sprig of mint.
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Desserts populaires en Amérique du Nord, ils sont également connus sous le nom de jotcakes ou griddlecakes. On les trouve désormais en Italie dans la plupart des brunchs et petits déjeuners, notamment sous la forme de mini-pancakes au Nutella® et aux fruits. Essayez cette délicieuse recette dès maintenant.