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Recipe Instructions

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.

Recipe Ingredient

110g plain flour

4.00 gm baking powder

140ml milk

3 Free Range Eggs, separated

150g thickened cream

200g Crunchy Hazelnut Spread

6 small bananas, peeled, coarsely chopped

Cook Time

25M

Prep Time

10M

Total Time

35M

Nutrition

120.72 calories

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

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NutritionInformation

Recipe Category

Breakfast

Keywords

Chocolate hazelnut spread, winter, dessert, breakfast, pancake, hazelnut, banana

Description

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.

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