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Banana and chocolate Swedish pancakes
Ingredients
Utensils
large bowl, whisk, small saucepan, spatula, cutting board, knife, frying pan, cooking spoon
How-To Videos
Homemade hazelnut spread
How to measure
Nutrition per serving
Step 1/ 6
- 33⅓ g wholemeal flour
- 6⅔ g sugar
- 13⅓ g hazelnuts
- ⅓ tsp vanilla sugar
- salt
- large bowl
- whisk
In a large bowl, mix together wholemeal flour, sugar, hazelnuts, vanilla sugar and a pinch of salt.
Step 2/ 6
- 1 eggs
- 83⅓ ml milk
Add eggs and milk. Whisk thoroughly.
Step 3/ 6
- 16⅔ g butter
- small saucepan
- spatula
In a small saucepan, melt butter over low heat and add to bowl. Stir thoroughly to combine.
Step 4/ 6
- 1 bananas
- cutting board
- knife
Peel bananas and halve them lengthwise.
Step 5/ 6
- butter for frying
- frying pan
- cooking spoon
Warm up a frying pan (approx. 25 cm) over medium heat and melt a small knob of butter. Then, add a thin layer of batter and spread to the edges. Cook for approx. 2 – 3 min. until the batter has set, then flip and cook for another 1 – 2 min.
Step 6/ 6
- 2 tsp hazelnut spread
Spread a thin layer of hazelnut spread over each pancake. Place a banana slice on top and roll the pancake up. Enjoy with confectioner’s sugar, if desired.
Enjoy your meal!
Tags
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