I think I might have spoiled the kids over our winter break last month a bit too much – and I’m not talking about Christmas presents. I’m talking about breakfasts!
Returning to school – and cereal every morning – was no doubt depressing.
But it just makes the weekends that much sweeter. Literally.
This past Saturday, I made these pancake rolls and stuffed them with Nutella® and fruit. Needless to say, they were a huge win.
I first discovered Nutella six years ago when we found out Haley had a peanut allergy. It was the only good thing to come out of it.
If you’re not familiar with Nutella, it’s a super tasty unique spread made from roasted hazelnuts, skim milk, and a hint of cocoa. No artificial colors or preservatives, gluten-free, and completely peanut free. I don’t know a single person who doesn’t love it!
Sometimes I hide in the pantry with the jar and a spoon, hoping nobody looks for me.
Instead of filling these pancake rolls with the Nutella, you can choose to put a dollop on top. But stick to the 1 1/2 tablespoons per roll. A little goes a long way.
No syrup needed. Just a tall glass of milk!
Got a dish made with Nutella that you love? Share your favorite here.
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups reduced fat milk
- 1 large egg , beaten
- 1 cup Nutella
- 6 large strawberries , diced small
- nonstick cooking spray
- powder sugar , optional
- chopped hazelnuts , optional
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Whisk in the eggs and milk until well combined.
Heat a nonstick 10-inch pan over medium; lightly coat with cooking spray. Ladle in 1/4 cup of batter in the center of the pan. Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan. Replace the pan on the burner and cook the pancake until the batter is just set, the top bubbles, and the underside is lightly browned, about 2 minutes. Using a spatula or your fingers, flip the pancake in the pan, top with one and a half tablespoons Nutella and a sprinkle of the diced strawberries. Cook until spread melts, about 1 minute.
Carefully transfer to a cutting board; roll up. Dust with powder sugar and chopped hazelnuts, if using, and serve immediately with extra fruit on the side.
Repeat with remaining batter, spraying pan in between each pancake.
inspired from my Filled French Toast Roll-Ups
Nutella + fruit = the perfect topping for pancakes! Pick up a jar of Nutella to celebrate International Pancake Tuesday. The Unique taste of Nutella hazelnut spread comes from the combination of roasted hazelnuts, skim milk and a hint of cocoa, plus Nutella has no artificial colors or preservatives. Visit nutellausa.tumblr.com for recipe ideas and more!
This post was brought to you by Nutella hazelnut spread and Ferrero U.S.A., Inc. I received compensation to write this post…all opinions expressed are my own.