Description
Delicious fluffy pancake tacos filled with chocolate hazelnut spread and fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup chocolate hazelnut spread (like Nutella)
- Fresh strawberries, hulled and sliced
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the egg with the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or a non-stick spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden. Transfer to a plate and keep warm with a clean kitchen towel.
- Assemble the Pancake Tacos: Spread a generous amount of chocolate hazelnut spread onto one half of each pancake. Fold the pancake over, taco-style. Fill with sliced strawberries.
- Serve: Arrange on a serving plate. Dust with powdered sugar if desired.
Notes
- For extra fluffiness, separate the egg yolk and white. Beat the egg white until stiff peaks form and then fold it into the batter.
- Experiment with different fillings like bananas, blueberries, or whipped cream.
- Serve immediately for the best texture, as the pancakes remain soft and fluffy when warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg