– 1 cup all-purpose flour – 2 tablespoons sugar – 1/2 teaspoon salt – 3 tablespoons butter, melted and cooled slightly – 1/2 cup milk – 1 large egg
Ingredients For Filling: – 1/4 cup Nutella or other chocolate hazelnut spread – 1 banana, sliced thin
1. In a medium bowl, whisk together the flour, sugar and salt. Pour in the melted butter and milk; whisk until smooth. Add the egg and whisk until well combined. 2. Heat a 12-inch nonstick skillet over medium heat. Scoop 1/4 cup batter to the center of the skillet. Using a spatula, quickly swirl the batter around so it evenly coats the bottom of the pan. Cook for 1 minute or until light golden brown.
1. Flip over and cook for 30 seconds. Transfer the pancakes to a plate. Repeat with the remaining batter, placing 3 pancakes on each plate. 2. For the filling: Place the Nutella in a small bowl; spread evenly over half of each pancake. Mix the peanut butter, syrup and powdered sugar in a small bowl until well combined. Drizzle over the pancakes. Top with the remaining pancakes. 3. To serve: Place 1 pancake on each plate.