Ice Cream Pancakes

INGREDIENTS

• 2 eggs
• 50g (1/4 cup) of sugar
• 50ml (1/4 cup) of vegetable oil
• 150ml (1/2 cup) of milk
• 210g (1 3/4 cups) of flour
• 12g (3/4 tbsp) of baking powder
• Vanilla extract
• 210g (3/4 cup) of Greek yogurt
• 20g (1 1/4 tbsp) of sugar
• 20g of chocolate chips
• Chocolate (melted)
• Hazelnut grains

METHOD

1. In a bowl add the eggs and sugar and mix until sugar dissolves. Add the oil, milk, flour, baking powder, and vanilla extract, and mix until the mixture is homogeneous and has no lumps.

2. Preheat a non-stick pan. Pour 1-2 tablespoons of batter and cook over low heat for a few minutes on each side.

3. In a bowl add the Greek yogurt, sugar, and chocolate chips and mix well to combine.

4. Spread the filling on one pancake and then close it with another one. Transfer them to the freezer for at least 2 hours.

5. After time has elapsed remove the pancakes from the freezer and cover half the surface with melted chocolate and hazelnut grains. Serve and enjoy.