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Nutella Pancakes

Some things just need shouting about and these Nutella Pancakes are one of them. Not just a drizzle or a dollop on top but stirred into the batter and fried until deliciously chocolate brown. Nutella just makes the word better – and these pancakes will too.

Smothered in even more Nutella, roughly chopped cashew nuts and tart raspberries – this delectable dessert is pure Nutella heaven.

Pancake Nutella


  • 140g plain flour
  • 1 tbsp granulated sugar
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • 240ml milk
  • 2 tbsp butter, melted
  • ¼ tsp vanilla extract
  • 1 tbsp Nutella, plus lots more for topping
  • Handful of chocolate chips



  1. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cocoa powder and salt
  2. In a separate bowl, beat the egg and add the milk, melted butter, vanilla and Nutella
  3. Fold the dry ingredients to the egg mixture until most of the lumps are gone (a few lumps are good)
  4. Warm up your VonShef Crepe Maker or heat a pan over a medium heat. Add some butter or oil onto the hot surface
  5. When hot enough, pour a palm-sized amount of the batter onto the hot surface. Cook for a few minutes until bubbles appear on the uncooked side of the pancake, sprinkle a few chocolate chips over the top so they sink into the batter. Flip the pancake over and cook the other side for a few minutes until cooked through. Place the pancake to one side – or in a warm oven until you’ve finished making your batch
  6. Repeat until all the batter is gone
  7. Stack the pancakes on your plate, dollop on as much Nutella as you like, add chopped cashews, more chocolate chips and finish with a handful of raspberries

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