Nutella Dessert Takoyaki デザートたこ焼き
User Reviews
5
Nutella Dessert Takoyaki デザートたこ焼き
Description
Nutella Dessert Takoyaki starts with a batter combining self-raising flour, caster sugar, baking powder, egg, milk, and melted butter, providing a light, fluffy texture. Prior to cooking, small scoops of Nutella are frozen to solidify into balls that remain intact when cooked inside the batter pockets of a takoyaki or profiterole maker. The batter is poured about 80% full into each cavity before adding the Nutella center, then cooked while continuously turning to ensure an even golden-brown crust and a smooth, round shape.
The final dessert results in bite-sized pancake pops that have a tender, soft exterior with a warm, gooey Nutella middle. These can serve as sweet snacks or treats, showcasing a creative use of a traditional takoyaki pan for dessert rather than savory fillings.
The recipe suggests freezing the Nutella balls ahead of time to prevent them from melting too quickly during cooking. Additionally, commercially made hotcake mix can substitute the homemade batter mix if desired.
Ingredients
- 1 cup self-raising flour
- 1/4 cup caster sugar
- 1/4 tsp baking powder
- 1 egg to make up 1 and 1/2 cups altogether
- 1 milk to make up 1 and 1/2 cups altogether
- 15 g butter melted
- Nutella 1 mini spoon size per pancake pop - about 15 tsp
Instructions
- Spoon 1 tsp of Nutella onto a tray lined with baking paper to make about 15 Nutella balls. Cover the tray with cling wrap and place it in the freezer until it is ready to be used.
- Sift the flour, sugar, and baking powder together into a large bowl.
- Break the egg into a measuring jug and whisk it then add the milk to make 1.5 cups of liquid and mix it together.
- Add it to the dry ingredients and mix together.
- Add the melted butter and combine the ingredients until it makes a smooth batter.
- Heat a Takoyaki maker or a profiterole maker (these are a bit more shallow though) on medium heat and spray a little oil then pour the batter into each hole about 80% full (so a bit below the top).
- Once the outside of each pancake pop is a bit more firm, add about 1 tsp of Nutella in the centre of each.
- Use a kebab stick or skewer to scoop the pancake pops and flip them over.
- Continuously keep spinning them around until they form a round circle and are evenly lightly brown.
- Serve and enjoy!
Notes
- Freeze Nutella in 1 teaspoon-sized balls on a lined tray before cooking to keep the filling from running out.
- Commercially made hotcake mixes can replace the dry ingredients; simply follow the package instructions for batter preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 43mg | 2% |
| Potassium | 77mg | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 155IU | 3% |
| Calcium | 24mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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