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Banana and hazelnut pancakes
Banana and hazelnut pancakes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in quick and easy pancakes with hazelnut spread and fresh bananas, inspired by MasterChef contestant Kylie Millar.
Ingredients:
  • 110g plain flour
  • 4.00 gm baking powder
  • 140ml milk
  • 3 Free Range Eggs, separated
  • 150g thickened cream
  • 200g Crunchy Hazelnut Spread
  • 6 small bananas, peeled, coarsely chopped
Instructions:
  • In a large bowl, mix together the flour, baking powder, milk, and egg yolks until smooth and well combined.
  • Whisk egg whites with a pinch of salt until they form stiff peaks. Gently fold the fluffy egg whites into the egg yolk mixture until just combined.
  • Preheat a non-stick frying pan over medium heat and lightly coat it with oil spray. Pour 1/4 cup of batter into the pan, cooking for 2-3 minutes until golden underneath. Flip and cook for an additional minute before transferring to a plate. Repeat with the rest of the batter as needed.
  • In a saucepan over medium-low heat, gently warm the cream until it just begins to boil. Remove from heat and pour the warm cream over the Hazelnut Spread in a heatproof bowl. Whisk until smooth and well combined.
  • Serve plated pancakes topped with fresh banana slices and a generous drizzle of decadent Kraft hazelnut sauce.

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