Easy Dessert Recipes Kraft
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Combine the flour, baking powder, milk and egg yolks in a large bowl and stir until smooth and combined.
Whisk the egg whites with a pinch of salt until stiff peaks form. Fold the egg whites into the egg yolk mixture until just combined.
Heat a non-stick frying pan over medium heat. Spray with oil spray. Pour 1/4 cup of batter into the pan and cook for 2-3 mins until underside is golden. Turn and cook for a further 1 min. Transfer to a plate. Repeat with remaining batter.
Meanwhile, place the cream in a saucepan over medium-low heat. Bring to the boil. Remove from heat. Place cream and Hazelnut Spread in a heatproof bowl. Whisk until combined.
Divide pancakes among serving plates. Top with banana and drizzle with Kraft hazelnut sauce to serve.
110g plain flour
4.00 gm baking powder
3 Free Range Eggs, separated
150g thickened cream
200g Crunchy Hazelnut Spread
6 small bananas, peeled, coarsely chopped
30.9 grams fat
10.2 grams saturated fat
43.1 grams carbohydrates
23.3 grams sugar
10.6 grams protein
84.7 milligrams cholesterol
123 milligrams sodium
Chocolate hazelnut spread, winter, dessert, breakfast, pancake, hazelnut, banana
After something naughty? Try these quick and easy pancakes topped with crunchy hazelnut spread and fresh bananas! Recipe by Kylie Millar, MasterChef Australia Series 4 contestant.