Stuffed Pancakes

INGREDIENTS

• 100g of hazelnut cream
• 1 egg
• 20g (1 1/2 tbsp) of sugar
• 90ml (1/4 cup) of milk (lukewarm)
• Vanilla extract
• A pinch of salt
• 130g (1 cup) of flour
• 5g (1/2 tbsp) of baking powder

METHOD

1. Spread the teaspoon of the hazelnut cream onto the tray covered with parchment paper and flatten it to form a disc shape. Freeze for 30 minutes.

2. In a bowl add the egg and sugar and mix until sugar dissolves. Add the milk, vanilla extract, salt, flour, and baking powder and mix to combine well. Cover with a cloth and let it rest for 30 minutes.

3. After time has elapsed pour the mixture with the help of the ice cream spoon and add the disc of hazelnut cream on top. Cover with more mixture and cook pancakes on both sides.

4. Serve on a plate after baking and enjoy.