Vegetable Oilenough to fill saucepan for deep frying
chopped fresh fruit such as bananas and strawberries
Hazelnut Chocolate Spread
Instructions
Make Pancake Batter
I used a Bisquik mix of pancake mix (2 cups mix, 2 eggs and 1 cup milk) so it's a pretty plain and sugarless pancake mix. With this amount of mix, I'd say you can make 10-12 pockets. You can use any pancake mix and follow the instructions on the box.
Make Spatula Pocket Pancakes
Make sure your pancake mix is smooth. If there are bumps, use an electric mixer or blender to mix it very well.
Heat a saucepan full of vegetable oil over medium heat.
Dip the spatula into the pancake mix and let excess drip. Carefully dredge into hot oil, cooking on both sides for 1 minute total.
Pancake pocket will bubble and begin to brown.
Remove the spatula from the oil and dip it into the pancake batter again.
Dredge spatula into the hot oil, cooking for 1 more minute or until golden brown.
Use a thin icing knife to gently and carefully loosen the pouch off of the spatula and drain on paper towels.
Repeat the process until all pancake pockets are fried.
To serve, spread hazelnut chocolate spread onto one side of the pocket and fill the pocket with fresh fruit.
Notes
Stuff Pancake PocketsWe suggest chopped fresh fruit such as bananas, strawberries, and a drizzle of hazelnut chocolate spread or honey. Other options to add are powdered sugar or a cinnamon sugar blend.Try cheese fillings or eggs and bacon stuffed to skip the sweet.Bavarian cream filling, Nutella, or strawberry jam might also make a fun center.