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Nutella Dessert Takoyaki デザートたこ焼き
5 from 20 votes

Nutella Dessert Takoyaki デザートたこ焼き

This Nutella Dessert Takoyaki recipe creates small pancake pops with a creamy Nutella center. A batter made from self-raising flour, sugar, baking powder, egg, milk, and melted butter is cooked in a takoyaki or profiterole maker. Frozen Nutella balls are inserted into the batter, then the batter pockets are turned to form round pancake bites with a melty chocolate core, offering a combination of soft cake-like exterior and sweet, rich filling.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 15
Calories: 204 kcal
Course: Snacks
Cuisine: Japanese

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

    Cup of Yum
  1. 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.
  2. Sift the flour, sugar, and baking powder together into a large bowl.
  3. 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.
  4. Add it to the dry ingredients and mix together.
  5. Add the melted butter and combine the ingredients until it makes a smooth batter.
  6. 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).
  7. Once the outside of each pancake pop is a bit more firm, add about 1 tsp of Nutella in the centre of each.
  8. Use a kebab stick or skewer to scoop the pancake pops and flip them over.
  9. Continuously keep spinning them around until they form a round circle and are evenly lightly brown.
  10. 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

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%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 204

% 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.