Quantity: 8 pancakes
Cooking time: 30 minutes Pastries
Ingredients
To the drummer
1 cup (125 g) wheat flour
2 eggs stored
1 1/4 cups (300 mL) milk
2 tablespoons melted butter Calculation and Reference Tools
1 tablespoon sugar
1 teaspoon vanilla extract
1 pinch of salt
For the filling
250 g Nutella
3 ripe but firm bananas, sliced Bananas
1 tablespoon butter (for the pan)
Optional for decoration
Melis
Strawberry slices
Toasted hazelnuts, chopped, whipped,
cream
Chocolate Sauce Chocolate
Preparation
1. Prepare the dough
Mix the flour, eggs, milk, melted butter, sugar, vanilla, and salt for 30 to 40 seconds until the batter is completely smooth.
Let it sit for 20 minutes for fluffier and more pliable pancakes.
2. Fry the pancakes
Heat a non-stick pan over medium heat and lightly grease it with butter. Butter
Pour about 60 ml (1/4 cup) of batter into the pan, swirling it to
Cover the entire surface and cook for 1 to 1.5 minutes.
Flip the pancake over and let it cook for another 20 to 30 seconds.
Repeat with the rest of the dough.
3. Trim
While the pancake is still warm, spread a generous layer of Nutella.
Spread the banana slices evenly.
Fold the pancake into four parts (a triangle) or roll it up.
4. Serve
Sprinkle with confectioners’ sugar and, if desired, add additional banana slices, toasted hazelnuts, whipped cream, and a drizzle of chocolate sauce.
Tips for perfect pancakes
Use a blender to get a perfectly smooth mixture.
Let the dough rest for at least 20 minutes to improve its texture.
Cook the pancakes over medium heat. If the pan is too hot, they will brown before they are pliable.
Spread the Nutella while the pancake is still hot, so that it melts a little and is easier to spread.
Use yellow bananas with few spots, so that they soften while maintaining their shape when folded.
