Stuffed Pancake Recipe

Tammi Kwok

What do you do when a recipe for fluffy pancakes meet with an oozy stuffing surprise? A delicious cake that you can eat for breakfast! Because cake is an anytime food.

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Prep Time 20

Cook Time 20

Servings 4

Ingredients

2 eggs separated
2 cups flour*
1.5 cups milk
2 tbsp sugar
Peanut butter or other spread to stuff
Strawberries and whipped cream to decorate

Instructions

In a medium bowl, add the flour and sugar. Make a well in the centre and add the egg yolks and milk.
Mix till just combined.**
Whip the egg whites to soft peaks, and fold into the batter mixture.
Heat a non-stick pan*** to medium heat, and place 1/6 of the mixture into the pan (about 4tbsp)
Cook till it starts to bubble slightly, then remove from pan.
Cook another 1/6 of the mixture to the same stage, then add 1-2 tbsp of stuffing.
Cover with the first pancake (wet side down), and flip to ensure that wet batter melds and creates a seal.
Repeat another 2 times.
Spread a thin layer of stuffing in-between layers to ensure that the pancakes sticks together as a cake. Alternatively, you can also just serve them as a stack.
Decorate with heart-shaped strawberries and whipped cream!

Notes

*You can use self raising flour if you prefer, or add 0.5 tsp baking powder to your plain flour.
**It's okay if there are lumps - they tend to sort themselves out. Over mixing will give you a tough pancake, so don't do it!
***If your pan isn't non-stick, just add a little butter