Nutella Breakfast

Nutella Stuffed Pancakes, recipe provided below (adapted from Recipe Tin Eats)

INGREDIENTS

  • 10 - 14 tbsp Nutella

Dry Ingredients

  • 1½ cups plain flour
  • 3 tsp baking powder
  • 4 tbsp sugar
  • Pinch of salt

Wet Ingredients

  • 1 egg
  • 1 cup + 2 tbsp milk (I used low fat)
  • 1 tsp vanilla essence (optional)

Other

  • 1 tsp butter, separated (2 x ½ tsp)
  • Sliced strawberries (optional)

INSTRUCTIONS

Frozen Nutella Disc

  1. Line a baking tray with baking paper (parchment paper).
  2. Dollop 1½ to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2½" / 6cm in diameter and ⅕" / ½ cm thick. (Note 1) Repeat to make 7 discs.
  3. Place the tray in the freezer until firm (around 1 to 1½ hours).
  4. Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).

Pancakes

  1. Place the Dry Ingredients in a bowl and whisk to combine.
  2. Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk).
  3. Melt ½ tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel. (Note 2)
  4. Take 3 Frozen Nutella Discs out of the freezer just before you start cooking. (Note 3)
  5. Dollop ¼ cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc (Note 4).
  6. When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden.
  7. Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 - depends on how much batter you use on top of the Nutella.
  8. Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it's not necessary!

NOTES

1. Don't make the Nutella discs too thin otherwise they may break when you handle them. But on the other hand, don't be too greedy and make them too big otherwise they will ooze out everywhere when you're making the pancake!

2. Wiping most of the butter off is the secret to getting the first pancake an even golden brown rather than splotchy which is what usually happens!

3. The Nutella discs soften quickly. They need to stay firm in order to handle them. I work in 2 batches - take 3 Nutella discs out of the freezer, cook 3 pancakes, then repeat. I found that by the time I got to the 4th pancake, the Nutella discs were starting to soften.

4. I use a ¼ cup measure and fill it about ⅔ of the way up then dollop that on top of the Nutella. You don't need a full ¼ cup of batter to cover the Nutella, the pancake becomes too big and thick. Use the edge of the cup to spread the batter to cover the Nutella. You have to work quickly because once the Nutella disc is on the batter, it melts quickly and it is almost impossible to spread batter on top of melted Nutella.

5. If you get a pancake that "bursts" and Nutella spills onto the fry pan, scrape the Nutella off before making the next one. Otherwise you'll get burnt bits of Nutella on your next pancake!

 


Nutella, Peanut Butter and Banana stuffed Breakfast Braid, recipe provided below (adapted from Two in the Kitchen

Ingredients

  • 1 8 oz. tube of non-perforated refrigerated crescent rolls (I always use Pillsbury)
  • 1/3 cup of Nutella
  • 1/3 cup of peanut butter
  • 1 banana, sliced up
  • 1 egg (beaten) -for the egg wash
  • Hershey syrup (Optional) (I used a squeeze bottle)

Instructions

  1. Pre heat the oven to 375 degrees
  2. Spread out the crescent dough onto a greased cookie sheet and push it out with your fingers to the length of the sheet.
  3. Spread the Nutella down the center of the crescent dough and spread the peanut butter on top of that. Lay the banana pieces on top. (See photo)
  4. Cut the sides of the dough on the diagonal and carefully lay the pieces across the filling alternately. (See the photo)
  5. Brush the beaten egg over the top of the braid.
  6. Put the braid in the oven and bake for 16-18 minutes, or until the braid is golden brown.
  7. Remove from the oven and drizzle Hershey syrup over the top as garnish if desired. Remove to a serving tray and slice and serve while still warm. Enjoy!

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Strawberry Nutella French Toast Roll Ups, recipe provided below (adapted from Recipe Tin Eats

INGREDIENTS

  • 6 slices fresh white sandwich bread, crusts removed
  • ½ punnet strawberries, diced small
  • 4½ tbsp Nutella
  • ¼ cup caster sugar (Note 1)
  • 1 tbsp butter

Egg Mixture

  • 1 egg (large)
  • 2 tbsp milk (full cream or low fat)
  • Pinch of salt

INSTRUCTIONS

  1. Combine Egg Mixture in a bowl with a flat base large enough to lie the roll up in. Whisk to combine.
  2. Spread sugar out in a small dish.
  3. Use a rolling pin to roll the bread flat. This makes them easier to roll up (and stay rolled up).
  4. Spread each piece of bread with around ¾ tbsp of Nutella.
  5. Sprinkle strawberries along the bottom of each piece of bread.
  6. Roll up bread. The Nutella will keep it sealed.
  7. Melt butter in pan over medium high heat.
  8. Roll each roll up in the Egg Mixture, shake off excess then place in the pan. Repeat with remaining roll ups.
  9. Cook for around 4 minutes until each side is golden, rotating every 1 minute or so.
  10. Remove from pan and immediately place in the sugar. Roll to coat in sugar, then remove. Repeat with remaining roll ups.
  11. Serve immediately, while warm.

NOTES

1. You won't use all the sugar. But I find that you need around ¼ cup to ensure each roll up is evenly coated. You might be able to get away with less. If you sprinkle it on instead of rolling it, it won't stick as well.

Icing sugar (confectionary sugar) doesn't work, it just disappears instantly when it touches the roll up. 

2. These are best eaten fresh. They tend to go soggy and because of the sugar, the bread "sweats" if left out.