Components
200g self-raising flour
1½ tsp baking powder
1 tbsp golden caster sugar
3 giant eggs
25g melted butter, plus further for cooking
200ml milk
Drizzle of vegetable or sunflower oil
200g chocolate hazelnut unfold
Maple syrup and 4 tbsp toasted, chopped hazelnuts, to serve
Methodology
Step 1
To make the pancake batter, combine the flour, baking powder, 1 tbsp sugar and a pinch of salt in a big bowl with a whisk. Make a nicely within the centre, crack within the eggs and add the melted butter and milk. Whisk the moist substances within the centre till mixed, then steadily incorporate the dry substances till you have got a thick, clean batter. Switch to a jug. Warmth the oven to its lowest setting and put a few baking trays in to maintain the pancakes heat as you cook dinner them.
Step 2
Warmth a knob of butter and a drizzle of oil in a big, non-stick frying pan over a medium warmth. When the butter is foaming, pour rounds of batter into the pan, about 8cm huge – go away house between them as they are going to develop as they cook dinner. Scoop teaspoons of chocolate unfold from the jar and pop one within the centre of every pancake, then use a tiny bit extra batter to simply cowl the chocolate unfold. Proceed cooking for 1-2 minutes till the underside is golden brown, then fastidiously flip the pancakes and cook dinner for 1 min extra on the opposite facet. When golden, switch to a baking tray and maintain heat within the oven whilst you cook dinner the subsequent batch.
Step 3
Serve the pancakes stacked and drizzle over the maple syrup and chopped hazelnuts to complete.
