Banana and chocolate Swedish pancakes
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 317 / Protein 8g / Carbohydr. 38g / Fat 14g
Ingredients (6 servings)
|100 g||wholemeal flour|
|40 g||hazelnuts (chopped)|
|1 tsp||vanilla sugar|
|6 tsp||hazelnut spread|
|butter for frying|
frying pan, large bowl, whisk, small saucepan, cooking spoon, cutting board, knife, spatula
Add vanilla ice cream, a fully ripe banana, and milk in the blender and enjoy a fresh milkshake.
In a large bowl, mix together wholemeal flour, sugar, hazelnuts, vanilla sugar and a pinch of salt.
large bowl, whisk
100 g wholemeal flour / 20 g sugar / 40 g hazelnuts / 1 tsp vanilla sugar / salt
Add eggs and milk. Whisk thoroughly.
3 eggs / 250 ml milk
In a small saucepan, melt butter over low heat and add to bowl. Stir thoroughly to combine.
small saucepan, spatula
50 g butter
Peel bananas and halve them lengthwise.
cutting board, knife
Warm up a frying pan (approx. 25 cm) over medium heat and melt a small knob of butter. Then, add a thin layer of batter and spread to the edges. Cook for approx. 2 – 3 min. until the batter has set, then flip and cook for another 1 – 2 min.
frying pan, cooking spoon
butter for frying
Spread a thin layer of hazelnut spread over each pancake. Place a banana slice on top and roll the pancake up. Enjoy with confectioner’s sugar, if desired.
6 tsp hazelnut spread