Reves De Chocolat Recipe
Nutella lovers favorite soufflé pancakes topped with candied walnuts, caramel, bananas, mascarpone, cocoa and sugar powder, syrup on side.
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Ingredients
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Pancake Batter
Candied Walnuts
Toppings
Method
Pancake Batter
- 1
Prepare the Pancake Batter
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. In another bowl, beat the eggs and then add the milk, Nutella, and vanilla extract. Mix until well combined.
- 2
Combine the Mixture
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix. Let the batter rest for about 10 minutes.
Candied Walnuts
- 3
Prepare the Candied Walnuts
In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves. Add the walnuts and stir to coat. Cook for about 5-7 minutes, stirring constantly until the mixture thickens and turns a golden brown. Remove from heat and let cool on parchment paper.
Cooking and Serving
- 4
Cook the Pancakes
Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes.
- 5
Plate the Pancakes
Stack the pancakes on a plate, top with sliced bananas, a generous dollop of mascarpone cheese, and sprinkle with cocoa powder and powdered sugar. Add the candied walnuts on top.
- 6
Serve
Serve the pancakes warm with maple syrup on the side for drizzling.