Mix well until mixture is smooth and lump-free.
4
.
Step 5
Cover the dough with plastic wrap.
and set aside in the fridge for 30 minutes.
Step 6
After the resting time, remove the batter from the fridge and mix well before frying the pancakes. Heat a non-stick pan and grease the surface with a little butter.
Step 7
Pour the batter with a ladle to cover the surface of the pan.
and spread evenly by turning the pan.
Step 8
Cook over medium heat until the edges of the pancake start to curl and fall away; at this point, flip the pancake with a spatula.
Step 9
Cook the second side for about 1 minute; check the pancake by lifting it by the edge with a spatula: if it is well colored, it is ready.
Step 10
Continue making the remaining pancakes in this way until you run out of batter.
ten
. Stack them so they stay nice and fluffy. Always grease the pan between pancakes.
Step 11
Fill the pancakes with Nutella: leave about 35 g for each pancake and spread
evenly with a spoon
.
Step 12
Fold the pancake in half to form a crescent shape.
Step 13
Fold in half again to form a triangle.
Step 14
If you want, you can sprinkle some powdered sugar.
Step 15
Enjoy your
fifteen Nutella pancakes immediately
.
I recommend
If you want, you can season the cake with spices and aromas such as vanilla, cinnamon, lemon zest, and also fill it with jams, fresh fruit, selected peanut butter or delicious homemade hazelnut cream.
protection
The dough can be stored in the refrigerator for a day, covered with plastic wrap. Once baked, the pancakes without filling can be stored in the refrigerator for 2 days, stacked and wrapped in plastic wrap. They can also be frozen.
