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Recipe

Nutella rhubarb pikelets

Medium
25 min
Nutella Rhubarb pikelets | Nutella®

INGREDIENTS for 6 portions

For the rhubarb:
  • 400g rhubarb, cut into 5cm lengths

  • 1 tbsp maple syrup

For the pikelets:
  • 320ml semi-skimmed milk

  • 125g wholemeal self-raising flour

  • 125g strong bread flour

  • ½ tsp salt

  • ½ tsp baking powder

  • 1 tsp fast-action dried yeast

  • 2 tbsp sunflower oil, for frying

To serve:
  • 200g 0% fat Greek yogurt

  • 50g walnuts, finely chopped

  • 90g Nutella (1 heaped teaspoon (15g) per portion)

  • Drizzle any rhubarb roasting juice around the plate

nutella – an ingredient to prepare this delicious recipe

To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!

METHOD

  • For the rhubarb:

    • Preheat the oven to 180c/fan 160c/Gas 4.
    • Place the rhubarb in a deep sided roasting tray, drizzle over the maple syrup, then cover tightly with foil, cook for 15 minutes. Remove from the oven and allow to cool totally before using. 
  • For the pikelet batter:

    • Warm the milk in a small saucepan for 30 seconds until just tepid.  Remove from the heat 
    • Add the flours, salt, baking powder and yeast to a medium mixing bowl, whisk to combine then make a well in the centre. 
    • Pour in the warmed milk into the bowl and whisk well together until smooth. Cover tightly with a piece of clingfilm and set aside for 10 minutes until tiny bubbles start to appear on the surface. 
    • Heat a large frying pan over a low-medium heat.  Add a little of the sunflower oil to the pan and carefully wipe around using kitchen paper. 
    • Ladle the batter into the pan to make two pikelets 8cm in diameter, spacing them well apart.  Cook for 3-4 minutes until tiny holes appear on the surface and the batter is no longer wet.  Flip each one and cook for a further 1 minute on the other side.  
    • Remove from the pan, wrap in tin foil to keep warm and repeat step 7 until all of the batter is used.
  • To Serve:

    Place one warmed pikelet on a serving plate, top with two or three pieces of the rhubarb, spoon over a tablespoon of 0% fat Greek yogurt, a sprinkle of chopped walnuts and spoon over 1 heaped teaspoon (15g) of Nutella per portion.  Drizzle any rhubarb roasting juice around the plate. 

Share the recipe with the hashtag #nutellarecipe
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