The best hazelnut-chocolate pancakes topped with fresh strawberries will be your weekend’s favourite treat. These pancakes are made from scratch, only require a couple of basic ingredients and are ready in no time. Big bonuses are the homemade hazelnut-chocolate spread and fresh berries. Delicious!
Are you a pancake lover? Sure you are. Who isn’t? Wink. Pancake. One word that can be so confusing. Do you know how many different pancake recipes are out there? Almost every country has a different recipe for it. The pancakes around the globe vary in sizes, thickness and ingredients.
In fact, you can find American-style pancakes, which are thick, fluffy and made with baking powder. Then, you have the paper-thin pancakes without baking powder, the famous French crêpes. You can find these two on my blog as well. The simple French crêpes with oranges and the extravagant American-style pancakes with peaches, bacon and cream.
Last but not least you can find something in between these two, the 3 mm thick pancakes without baking powder. These pancakes are popular in England, Germany, Slovenia, Austria, basically in the whole Central and Eastern Europe and the Slavic countries. I’ll call them European pancakes. Wink.
You can make pancakes, not only on Nutella Day, which comes on 5th February but any day, throughout the whole year. Make them either sweet or savoury, they’ll always taste amazing. Also, don’t miss these savoury wild garlic pancakes or these colourful Curcuma beetroot pancakes. They are something totally different yet tasty and gorgeous.
My grandmother and my mother used to make these pancakes every second weekend. We used either marmalade, cottage cheese with walnuts or just lemon and sugar to fill them up. Simply delicious. Additionally, sometimes they also made breaded pancakes filled with ham and cheese. Omg, a whole other level. Yummy!
For this recipe, I used a homemade hazelnut-chocolate spread instead of Nutella. It’s easy to make and it tastes amazing, nutty and creamy. It might harden a bit, especially during cold winter days. But to make it soft again, simply place the jar in hot water for a couple of minutes. You can find the link to the recipe in the ingredients list.
Ingredients for 6 hazelnut-chocolate pancakes with strawberries:
- 2 eggs
- 250 ml of milk
- 200 g flour
- 1 Tbsp of instant coffee powder
- 1 tsp cinnamon
- pinch of salt
- 40 ml sparkling water (or as needed)
- homemade hazelnut-chocolate spread (or Nutella)
- fresh strawberries
To begin, prepare the pancake batter. In a medium bowl, beat the eggs. Then, dissolve the coffee in milk and stir it to the eggs, add the flour, a pinch of salt and cinnamon. Using a hand mixer, mix until you get a smooth, not too thick and not to the runny batter.
Adjust the consistency of the pancake batter, by adding a little bit of sparkling water (if too thick) and some more flour (if too thin). Place the bowl in the fridge for 20 minutes.
Furthermore, preheat the oven to 25-30º C to keep the pancakes warm and wash the strawberries. Then, add a drop of oil to a medium or a larger non-sticking frying pan (or a pancake pan). With a brush spread it over the surface and heat it up. You only need to grease it once.
When the pan gets hot (do the check with a drop of a batter), pour one ladle (mine was ca 8 cm diameter) of batter in the middle of the pan. And with the other hand start tilting the pan in a circular motion, in order to spread the batter nicely in a round shape.
After the top side of the pancake results dry, flip it around and bake for 30 more seconds or until lovely golden brown. Keep the pancakes on a plate in the oven. Once all the pancakes are done, take the first one, spread some hazelnut-chocolate spread on it and roll it up.
Finally, stack the hazelnut-chocolate pancakes in a pile, drizzle with some more delicious spread and top with fresh strawberries or any other fresh fruits. You may dust them with some icing sugar too or add a scoop of ice cream. What a yummy treat!
Enjoy!
