Hello lovelies,
With pancake day fast approaching, I thought it was about time I shared with you a couple of my new favourite pancake recipes which I know you guys will love as much as I do.
We’re starting off pancake season with these mini American style pancakes which have a milk chocolate centre. Boy, are you in for a treat with these!
If you’ve been around here a while, you’ll probably have noticed that I do love an American style pancake. Therefore, when I came across a video shared by the incredibly talented Eloise Head (also known online as FitWaffleKitchen) of these mini pancakes, I knew I had to give them a go myself.
I loved everything about these pancakes! I loved the fact they were thick, light and fluffy like a normal American style pancake, but in mini, bite size, pieces. I love the gooey chocolatey centre. I love the fact they are ridiculously quick & easy to make and bake so perfect for those of you in a last minute dash.
Honestly, what isn’t there to love about these!
So, if these mini stuffed pancakes have caught your attention and got you wanting to know more, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Desert / Sweet Treat
Servings: 20-25 Mini Pancakes
Prep Time: 15 Minutes
Bake Time: 1-2 Minutes Per Pancake
Overall Time: 30 Minutes
Ingredients You Need:
- 210g Of Self-Raising Flour
- 1tbsp Of Caster Sugar
- 1.5tsp Of Baking Powder
- 3 Large Eggs
- 25g Of Unsalted Butter, Melted
- 170ml Of Milk
- 2tsp Of Vanilla Extract
- Jar Of Milk Chocolate Spread
How To Make The Mini Pancakes:
- Firstly, gather together your equipment and ingredients.
- Secondly, in a large bowl, whisk together the 210g of self-raising flour, 1tbsp of caster sugar and 1.5tsp of baking powder.
- Make a well in the middle of the dry ingredients and add the 3 large eggs, 25g of melted butter, 170ml of milk and 2tsp of vanilla extract.
- Whisk the wet ingredients into the dry ingredients until fully combined.
- Set the batter aside for 10 minutes to rest.
- Towards the end of the 10 minutes, oil the frying pan and place over a medium/high heat.
- Once the frying pan has reached a good heat, dollop a tablespoon of pancake batter into the pan, add half a tsp of milk chocolate spread into the centre of the pancake batter and then top the spread with 1tsp of pancake batter.
- Flip the pancake once golden brown to brown the other side. It should take 1-2 minutes each side.
- Finally, once baked, place onto a clean plate and top with a drizzle of the milk chocolate spread. Then serve!
That’s your Milk Chocolate Stuffed Mini Pancakes prepared, baked, flipped and topped, ready for you to enjoy!
Notes:
- I would personally recommend eating the pancakes on the day of making for the freshest taste. However, you can store the pancakes in an airtight container in the refrigerator for 24-48 hours.
- If you’re not eating the pancakes on the day of making, I’d recommend heating up in the microwave for 10 seconds, this will make the chocolate centre all gooey.
- You can use any spread you prefer (Biscoff, Nutella etc), this recipe works beautifully with them all.
I’ve completely and utterly fallen in love with today’s recipe.
I just love the simplicity of these pancakes. There’s no faffing around, it’s a straight forward recipe, easy to follow and the outcome is perfect Every. Single. Time!
Massive shoutout to Eloise for creating another delicious recipe for us all to fall in love with.
Let me know in the comments below if you make these stuffed mini pancakes yourself and if you do, what your thoughts are on them. Are you obsessed too?
Sending you all tons of love & hugs as always,
Elle xo
These look soooo good!!!