I’ve got a really yummy recipe to share with you today. A yummy, indulgent breakfast treat that I plan on making for many more future lazy weekend mornings. These were good enough that I braved the sweltering heat in my kitchen to make them. And they were worth all the sweat.
These are French toast slices covered in pancake batter and stuffed with nutella. Absolutely amazing.
I don’t know about you, but I often struggle with the dilemma of French toast or pancakes? I can never decide which one I want to order because I always want to order both. So when I saw a recipe creation making French Toast Pancakes, I immediately got excited. Why hadn’t I thought of this sooner? Rather than dipping the your French toast in egg batter, you dip it in pancake batter.
This idea sat in my mind for a few days. I was excited to try such a method but something was missing for me. I wanted to do something more. And then it hit me. I wanted to stuff my French toast because I adore ordering stuffed French toast when I’m out eating brunch. I thought of strawberries but I didn’t have any fresh ones. And then my pretty container of Nutella appeared before my eyes and the rest is history.
These were so delicious. I used thick slices of soft brioche toast using Thomas Keller’s recipe so that I could properly stuff them. For the pancake batter, I used a recipe I found on the food network for fluffy buttermilk pancakes because I wanted something fluffy and somewhat thick so that I could really taste my pancakes. Of course, you don’t have to use these recipes since they require time and early preparation. You can also just go to the store and pick up a loaf of unsliced bread or Texas style toast. And you can use pancake mix. The important thing is that you end up with a result of pancakes, french toast and nutella.
Everyone in my family loved these. This may become a new brunch staple.
French Toast Pancakes stuffed with Nutella
- For the bread I used Thomas Keller’s recipe which can be found here, but you can use your favorite recipe or buy bread
- For the pancakes I used this recipe from Food Network without the blueberries, or you can use a pancake mix
- Nutella for stuffing
1. Heat your skillet or frying pan to medium heat, adding some butter to it. Take bread and cut slices that are at least 1 inch thick. While the toast is standing up, make a slit in the middle of the bottom, so that you can form a pocket (see photos above). Make sure not to slice all the way through. Stuff the pocket with nutella.
2. Dip the toast in pancake batter. Then place on heated skillet. Because my pancake batter was thick, I found it easier to slather one side, then place on skillet and put more pancake batter on the other side of the bread while it was cooking. Cook each side for about 1-1 1/2 minutes until pancake batter is a golden brown.
3. Drizzle with syrup and serve while warm.