Banana and chocolate Swedish pancakes
Ingredients
½ cup wholemeal flour
3⅓ tsp sugar
¼ cups hazelnuts (chopped)
⅔ tsp vanilla sugar
2 eggs
⅔ cup milk
2⅓ tbsp butter
2 bananas
4 tsp hazelnut spread
salt
butter for frying
Utensils
large bowl, whisk, small saucepan, spatula, cutting board, knife, frying pan, cooking spoon
Step 1/ 6
- ½ cup wholemeal flour
- 3⅓ tsp sugar
- ¼ cups hazelnuts
- ⅔ tsp vanilla sugar
- salt
In a large bowl, mix together wholemeal flour, sugar, hazelnuts, vanilla sugar and a pinch of salt.
Step 2/ 6
- 2 eggs
- ⅔ cup milk
Add eggs and milk. Whisk thoroughly.
Step 3/ 6
- 2⅓ tbsp butter
In a small saucepan, melt butter over low heat and add to bowl. Stir thoroughly to combine.
Step 4/ 6
- 2 bananas
Peel bananas and halve them lengthwise.
Step 5/ 6
- butter for frying
Warm up a frying pan (approx. 25 cm) over medium heat and melt a small knob of butter. Then, add a thin layer of batter and spread to the edges. Cook for approx. 2 – 3 min. until the batter has set, then flip and cook for another 1 – 2 min.
Step 6/ 6
- 4 tsp hazelnut spread
Spread a thin layer of hazelnut spread over each pancake. Place a banana slice on top and roll the pancake up. Enjoy with confectioner’s sugar, if desired.
