Chocolate Stuffed Pancakes

These fluffy pancakes are filled with a perfect oozy chocolate surprise that can be enjoyed as breakfast or a snack.

Serves: 4
Time: 35 minutes
Recipe by: Thando Manyoni


200g self-rising flour
1 tbsp castor sugar
1 ½ tsp baking powder
3 large eggs
30g Clover classic spread, melted
160ml milk, room temp
Chocolate hazelnut spread
Icing sugar, to dust


In a bowl sieve together the flour, castor sugar and baking powder and mix. Add the eggs, butter and milk and whisk until smooth. Allow to the batter to rest in the fridge for 20 minutes. Heat a non-stick pan, add a tablespoon of spread and melt and pour the batter to make a pancake that is 8cm in diameter. While the pancake is cooking add 1 tsp of chocolate hazelnut spread in the centre and spread in the centre gently. Top the pancake with a tablespoon of batter to cover the chocolate hazelnut spread. Flip the pancake over and cook until golden. Repeat the process until the batter is finished.

Chefs Tips:

Allowing the pancake batter to chill in the fridge helps produce a higher rise in the pancakes and cooks to a more tender finish in the pan.

For a fun twist, you can fill some of the pancakes with chocolate hazelnut spread and fill others with caramel treat for variety.

These may be served with ice cream, fresh berries, cream or even a chocolate sauce to give them and extra burst of flavour!

You can make these ahead of time and simply reheat in the microwave to melt the chocolate centre.

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