Pancakes filled with caramel

Ingredients for 1 servings:

• 2 eggs
• 400 g wheat flour type 405
• 2 tsp baking powder
• 4 tbsp vanilla sugar
• 410 ml milk
• e.g. Caramel (milk caramel), spreadable

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

To make the pancakes, separate the eggs and beat the egg whites with a little salt until stiff peaks form. Mix the flour with the baking powder and vanilla sugar and set aside, then weigh the milk. Now put the two egg yolks in another bowl and then thin them with a little milk. Whisk the egg and then, using a hand mixer, gradually fold in the flour and the remaining milk. Once the batter is creamy, fold in the beaten egg whites. Heat a pan to medium heat and cook the pancakes in small batches. After filling the pancakes, let them cook almost completely and then place half a tablespoon of caramel in the center. Then seal the caramel with another tablespoon of pancake batter. Carefully turn the pancake and cook on the other side. Some caramel may leak out, but that’s okay, as enough will stay inside. Tip: You could also try this recipe with sliced, hard caramel candies. If you want to make this recipe with Nutella, then spread the Nutella into small circles on baking paper two hours in advance and freeze them in the freezer. This way you will have Nutella circles for easy filling of the pancakes.