Banana Pancakes with Chocolate Hazelnut Whipped Cream

Name: Banana Pancakes with Chocolate Hazelnut Whipped Cream
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 large pancakes, or 4 small pancakes
Ingredients: Banana Pancakes:; 3/4 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; Pinch of salt; 1/2 small, ripe banana; 1/2 cup whole milk; 1/2 teaspoon vanilla extract; 1 large egg; 1 tablespoon butter, melted; Chocolate Hazelnut Whipped Cream:; 2 cups heavy whipping cream; 1 cup chocolate hazelnut spread, such as Nutella; Butter, for cooking the pancakes; Optional Toppings:; Maple syrup; Crushed hazelnuts

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Level: Easy

Total: 25 min
Active: 15 min

Yield: 2 large pancakes, or 4 small pancakes

Level: Easy

Total: 25 min
Active: 15 min

Yield: 2 large pancakes, or 4 small pancakes

Ingredients

Banana Pancakes:

3/4 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

Pinch of salt

1/2 small, ripe banana

1/2 cup whole milk

1/2 teaspoon vanilla extract

1 large egg

1 tablespoon butter, melted

Chocolate Hazelnut Whipped Cream:

2 cups heavy whipping cream

1 cup chocolate hazelnut spread, such as Nutella

Butter, for cooking the pancakes

Optional Toppings:

Maple syrup

Crushed hazelnuts

Directions

Watch how to make this recipe.

For the pancakes: Combine the flour, sugar, baking powder and salt in a large bowl. Stir the dry ingredients.
In a separate bowl, mash the banana with a fork until soft. Add the milk, vanilla extract, egg and melted butter to the bowl. Stir until combined.
Add the wet ingredients to the dry ingredients. Stir.
For the chocolate hazelnut whipped cream: Pour the cream into a chilled bowl. Whip until the cream forms soft peaks. Gently fold 1/2 cup of the whipped cream into the chocolate hazelnut spread. Then fold the chocolate hazelnut spread into the remaining whipped cream.
To make the pancakes: Turn the stove to medium heat. Add 1 teaspoon of butter to the pan. Pour in a quarter of the batter. Let the batter sit until it bubbles on the top. Using a spatula, carefully flip your pancake over to cook on the other side. (The cooked side should look golden brown.) After 1 minute, check under the pancake to see if it's golden brown. Remove from the heat when done. Repeat with the remaining batter.
Right before serving, add a generous dollop of chocolate hazelnut whipped cream. Serve with a side of syrup and, if available, sprinkle crushed hazelnuts on top.

Recipe courtesy of Amy Cao/Stupidly Simple Snacks