Mini Pancakes with NUTELLA® hazelnut spread and Fruit

Mini Pancakes with NUTELLA hazelnut spread and Fruit
INGREDIENTS<br />for 4 portions
for 4 portions
  • 1/2 cup all-purpose flour
  • a pinch of salt
  • 2 tsp sugar
  • 1 egg
  • 1/2 cup whole milk
  • 1 tbsp sunflower oil
  • 1/4 tsp baking powder
  • 2 tbsp Nutella® hazelnut spread
  • Mint, for garnish
  • Fresh fruit
  • Separate the egg yolk from the egg white into two different bowls.
  • STEP 2
    STEP 2
  • In the first bowl, add the salt to the egg white and beat until stiff. Then set aside.
  • In the second bowl, add the sugar to the yolk and beat. Then add the flour and baking powder.
  • STEP 3
    STEP 3
  • Put batter in the refrigerator for 15 minutes.
  • Using approximately 1 tbsp of batter per pancake, pour batter into a small hot non-stick pan to form 2-inch pancakes, cooking for about 2 minutes per side, turning once, until both sides are golden.
  • Serve two warm stacked pancakes, spread with approximately 1 tsp of Nutella® hazelnut spread on each layer and the top, and decorate with fresh fruit (strawberries, red berries, peaches, mango, etc.) and the mint.