Mini Pancake Skewers with Chocolate-Hazelnut Spread and Berries
Ingredients
- 150 g all-purpose flour
- 2 tsp baking powder
- 50 g sugar
- 1 pinch salt
- 100 ml buttermilk
- 50 ml milk
- 1 medium egg
- 150 g chocolate-hazelnut spread
- 200 g mixed berries (blueberries and raspberries)
- 10 wooden skewers
- Vegetable oil, as needed for cooking
Preparation
Mix flour, baking powder, sugar, and salt in a bowl. Add buttermilk, milk, and egg and whisk until smooth. Heat a large pan and add a little oil
Using a tablespoon, drop small portions of batter into the hot pan, leaving space between them, and cook until golden brown on both sides for 1-2 minutes to make small pancakes (about 4 cm in diameter). Cook about 30 mini pancakes and let them cool slightly on a plate
Place 1/2 teaspoon of chocolate-hazelnut spread on 20 of the pancakes and spread slightly. Stack two spread pancakes together, then place one unspread pancake on top. Skewer berries as desired and then skewer the stacked pancake towers with the same skewer
Tips
Make ahead: Bake the pancakes one day in advance, fill with chocolate-hazelnut spread, cover with plastic wrap, and refrigerate. Garnish with berries 2 hours before serving
