These chocolate stuffed pancakes need no syrup. Dust them with a bit of powdered sugar and even some cinnamon for a sweet start to your day or for a twist on evening dessert.
1 cup Whole Wheat Flour
1/2 cup ground Hazelnuts
3 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Kosher Sea Salt
1 1/4 cups Buttermilk
2 large Eggs
3 Tablespoons melted Butter (unsalted or salted)
1/2 cup Chocolate Hazelnut Spread
Mix dry ingredients in a medium bowl until well blended. Whisk buttermilk and eggs in measuring glass or small bowl until frothy then whisk into the dry ingredients. Add melted butter to the batter and whisk until smooth.
Brush a light coating of oil on the bottom of a heavy griddle or pan over medium heat. Working in batches, pour or spoon one tablespoon of batter into hot pan to form pancakes.
Top with a heaping teaspoon of chocolate hazelnut spread (I use a piping bag). Top with another tablespoon of pancake batter.
Cook until bottoms are golden and batter edges bubble. Turn pancakes and cook until pancaked is puffed and golden on the second side.
Serve immediately or transfer to a warm oven to hold temperature.
Lightly re-oil griddle and repeat as above.
*Makes approximately 18 - 3" pancakes