Pancakes are great, but stuffed pancakes can be even better. With a little prep work, you can throw together a batch of stuffed pancakes almost instantly.
Stuffed pancakes can be tricky because you have lay out the bottom layer of pancake batter, quickly place the filling, and then add more pancake batter on top of it. The trick, according to Lauren Kodiak at The Kitchn, is to have your filling ready to go ahead of time:
All you have to do is line a sheet pan with parchment paper, dollop on little “disks” of Nutella, then freeze the disks! When you’re ready to make pancakes, pour batter into your frying pan, then quickly place one of the disks on top of the wet batter. Cover the disk with more batter, then proceed as you normally would when making pancakes.
Kodiak is talking about Nutella specifically here, but you could pre-freeze disks of any kind of filling really. Peanut butter, jam, jelly, chocolate, fruit compote; the possibilities are endless. Time to take your pancakes to the next level.
An Ingenious Trick for Making Perfect Nutella-Stuffed Pancakes [The Kitchn]
Comments
3 responses to “The Best Method For Making Any Kind Of Stuffed Pancakes”
Well I know what I’m having for breakfast on Sunday.
Sorry to disappoint, but this methods sucks…
The batter around the frozen disk won’t cook properly, and you’ll be left with wet dough around the Nutella. You might be able to fix this by sticking them in the oven after you’ve cooked them to finish the job off, but they’ll be crap straight out of the pan.
I know this because I once tried to make blueberry pancakes with frozen blueberries, and they were horrid.
A much better alternative is to melt some Nutella in a double boiler or the microwave, lay your batter, pour on some melted Nutella, then cover with more batter.
The difficulty that this is trying to solve is that spreads are too hard to easily put on raw pancake batter in the pan. Microwave the nutella (either in a cup, so it’s liquid-y, or in a piping bag (so it’s a little softer) – problem solved.