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Pancake Day: Mini Chocolate & Hazelnut Dutch Baby Pancakes
This post was created in partnership with Guylian. Okay, so I’ve got two different pancake recipes for you this year, one sweet and the other savoury. Because I’ve got my priorities right, I thought today we’d start with pudding: a plate full of mini Dutch baby-style pancakes (because we all know I’ll Dutch baby anything given half the chance!) drizzled with chocolate hazelnut sauce, sprinkled with chopped toasted hazelnuts, and given the perfect finishing touch of a little Guylian seahorse truffle nestled in the middle of each one.
So it turns out if you make a classic Dutch baby batter, brush the holes of a non-stick muffin tin with melted butter and bake them as you would a Yorkshire pudding, they certainly look like Yorkshire puddings when they come out of the oven, but they deflate within seconds to create adorable little mini pancakes that are perfect for piling up and sharing.
Okay, so while I’m usually a pancake purist, advocating for a simple sprinkling of sugar and a spritz of fresh lime juice (seriously, try it! it tastes just like a lemon pancake but with a little bit of extra brightness) but I think here, chocolate is really what we want to be aiming for. These little pancakes are so adorable they deserve something a little bit extra. So, we’re adding chocolate, nuts, and my favourite special recipe praline-filled truffles!
These adorable mini Dutch Baby Pancakes are made in a muffin tin and are delicious piled up before being drizzled with chocolate hazelnut sauce, sprinkled with chopped hazelnuts and finished with chocolate praline truffles.
large knob unsalted butter
2 large eggs
1 tsp golden caster sugar
1 tsp vanilla extract
5 1/2 tbsp milk
3 tbsp plain flour
2 tbsp chocolate hazelnut spread
small handful toasted hazelnuts
9 Guylian truffles
Pre-heat the oven to 180 degrees. Melt the butter in a small saucepan.
Meanwhile, whisk the eggs and the sugar together until the sugar has dissolved. Whisk in the vanilla and the milk, followed by the flour until the batter is smooth.
Using a pastry brush, brush 9 holes of a non-stick muffin tin with melted butter. Divide the batter between each of them and bake for 15 minutes until puffy and golden.
Meanwhile, wipe out the butter pan with a piece of kitchen towel and then use the pan to heat the chocolate hazelnut spread until it reaches drizzling consistency. Roughly chop the hazelnuts.
Remove the pancakes from the oven and transfer them to a warm serving bowl. Drizzle the pancakes with the chocolate hazelnut sauce, then sprinkle over the nuts. Nestle a Guylian truffle in the middle of each pancake and serve immediately. This is best served with two sets of knifes and forks, for sharing in front of the TV!
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