why make this recipe
Making Panqueca com Recheio de Nutella is a delightful way to enjoy a popular treat. These pancakes filled with Nutella are not only easy to prepare but also perfect for breakfast, snacks, or dessert. The combination of soft pancakes and creamy chocolate hazelnut spread will surely please anyone’s palate. Plus, this recipe allows for creativity as you can add your favorite toppings!
how to make Panqueca com Recheio de Nutella
Ingredients:
- 1 cup of all-purpose flour
- 1 cup of milk
- 2 large eggs
- 2 tablespoons of sugar
- 1 tablespoon of melted butter
- 1/2 teaspoon of baking powder
- A pinch of salt
- Nutella, for filling
- Optional toppings: sliced bananas, strawberries, whipped cream, or chocolate syrup
Directions:
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Let it rest for about 10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for another minute until golden brown.
- Remove the pancake and repeat with the remaining batter.
- To serve, spread a generous amount of Nutella on one half of each pancake, fold it over, and enjoy! Add your favorite toppings if desired.
how to serve Panqueca com Recheio de Nutella
Serve the pancakes warm, either plain or topped with fresh fruits, whipped cream, or a drizzle of chocolate syrup. They are great for brunch or as a delicious dessert after dinner.
how to store Panqueca com Recheio de Nutella
If you have any leftovers, store the pancakes in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, simply warm them in a skillet or microwave for a few seconds.
tips to make Panqueca com Recheio de Nutella
- Make sure not to overmix the batter; it’s okay if a few lumps remain.
- For fluffier pancakes, let the batter rest for a bit longer.
- Experiment with different fillings besides Nutella, like fruit preserves or peanut butter.
- Use a measuring cup or ladle for consistent pancake sizes.
variation
You can easily tweak this recipe by adding flavor to the pancakes. Try adding 1 teaspoon of vanilla extract or a pinch of cinnamon for extra taste. If you want a healthier version, you can substitute whole wheat flour for all-purpose flour.
FAQs
Can I use a different filling instead of Nutella?
Yes! You can use fruit preserves, peanut butter, cream cheese, or even fresh fruits.
Can I make these pancakes ahead of time?
Definitely! You can prepare the batter in advance and store it in the fridge. Let it rest a little before cooking.
Are these pancakes gluten-free?
You can make them gluten-free by using a gluten-free flour blend instead of all-purpose flour.
Panqueca com Recheio de Nutella
These soft and delightful pancakes filled with Nutella are perfect for breakfast, snacks, or dessert, and allow for creativity with various toppings.
Pancake Batter
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1 tablespoon melted butter (for the batter)
- 1/2 teaspoon baking powder
- a pinch salt
Filling and Toppings
- Nutella (for filling)
- sliced bananas, strawberries, whipped cream, or chocolate syrup (optional toppings)
Preparation
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Let it rest for about 10 minutes.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for another minute until golden brown.
- Remove the pancake and repeat with the remaining batter.
Serving
- Spread a generous amount of Nutella on one half of each pancake, fold it over, and enjoy! Add your favorite toppings if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. Don’t overmix the batter; a few lumps are okay. For fluffier pancakes, let the batter rest longer. Experiment with different fillings such as fruit preserves or peanut butter.