Banana and chocolate Swedish pancakes

Step 1/6

• 33⅓ g wholemeal flour
• 6⅔ g sugar
• 13⅓ g hazelnuts
• ⅓ tsp vanilla sugar
• salt

• large bowl
• whisk

In a large bowl, mix together wholemeal flour, sugar, hazelnuts, vanilla sugar and a pinch of salt.

Step 2/6

• 1 eggs
• 83⅓ ml milk

Add eggs and milk. Whisk thoroughly.

Step 3/6

• 16⅔ g butter

• small saucepan
• spatula

In a small saucepan, melt butter over low heat and add to bowl. Stir thoroughly to combine.

Step 4/6

• 1 bananas

• cutting board
• knife

Peel bananas and halve them lengthwise.

Step 5/6

• butter for frying

• frying pan
• cooking spoon

Warm up a frying pan (approx. 25 cm) over medium heat and melt a small knob of butter. Then, add a thin layer of batter and spread to the edges. Cook for approx. 2 – 3 min. until the batter has set, then flip and cook for another 1 – 2 min.

Step 6/6

• 2 tsp hazelnut spread

Spread a thin layer of hazelnut spread over each pancake. Place a banana slice on top and roll the pancake up. Enjoy with confectioner’s sugar, if desired.

Enjoy your meal!