Ingredients
For the pancake batter:
- 1 ½ cups milk
- 1 tablespoon white vinegar or lemon juice (to create homemade buttermilk)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup caster sugar
- ¼ cup vegetable oil
- ½ cup hot water
For the sandwich:
- 10–12 slices of white bread (can substitute with brown or multigrain)
- 2 tablespoons milk (for brushing)
- Nutella (or substitute with peanut butter, almond spread, or chocolate ganache)
For the cinnamon sugar coating:
- ¾ cup caster sugar
- 1 teaspoon cinnamon (optional; skip or replace with vanilla sugar if preferred)
Ingredient alternatives:
- Milk substitutes: Almond milk, soy milk, or oat milk
- Bread: Gluten-free bread for dietary needs
- Spread options: Hazelnut-free chocolate spread or fruit preserves for allergy-friendly versions
- Oil for frying: Sunflower, canola, or soybean oil can be used interchangeably
Instructions
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Make the buttermilk: In a small bowl, mix milk with vinegar or lemon juice. Let it sit for 5–10 minutes. This will curdle slightly and form a homemade buttermilk.
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Combine dry ingredients: In a separate large bowl, whisk together flour, baking powder, baking soda, and caster sugar until well mixed.
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Mix the wet ingredients: Add the buttermilk mixture, vegetable oil, and hot water into the bowl with the dry ingredients. Gently whisk until you have a smooth, slightly runny batter. Avoid overmixing to keep the texture light.
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Prepare your frying station: Start heating your oil over medium heat in a deep frying pan or skillet. You’ll want about 1–1.5 inches of oil for proper frying.
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Flatten the bread slices: Take two slices of sandwich bread per sandwich. Lightly roll them out with a rolling pin to flatten and expand their surface area.
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Brush with milk: On one side of each bread slice, lightly brush with milk. These will be the inside faces that stick together.
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Add the filling: Place one to two tablespoons of Nutella in the center of one bread slice. Cover with the second slice, milk-brushed side facing in. Press around the edges gently to seal.
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Shape and seal: Use a circular or square cutter (even the rim of a glass works) to trim the edges and firmly press the sandwich closed.
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Coat with pancake batter: Dip the sealed sandwich into the pancake batter, coating it fully but letting any excess drip off.
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Fry until golden: Place the sandwich gently into the hot oil. Fry for about 1–2 minutes per side or until golden brown. Use tongs or a slotted spoon to flip and remove.
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Drain and coat: Place on paper towels to absorb excess oil, then roll the sandwich in cinnamon sugar while still warm.
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Repeat and serve: Continue the process until all sandwiches are ready. Serve warm for best flavor and texture.
Notes
- Control your batter: If the pancake batter feels too thick, add a tablespoon of hot water at a time until it reaches a pourable consistency. A thin batter coats the sandwich evenly without becoming doughy when fried.
- Don’t skip the milk brushing: Brushing the inside of the bread with milk helps bind the slices together, preventing the filling from leaking during frying. This step is key for a clean, sealed sandwich.
- Mind your oil temperature: If the oil is too hot, the sandwich will brown too quickly and the batter might remain undercooked. Medium heat ensures even cooking. Test by dropping a small piece of batter into the oil—it should sizzle and rise steadily, not too fast.
- Avoid overfilling: A generous spoonful of filling is enough. Too much can cause the sandwich to burst open while frying.
- Use the right tools: A slotted spoon or frying spider helps drain excess oil. If you don’t have a cutter, a knife can trim the edges and shape the sandwich.
- Add flavors: For a twist, mix a little vanilla or nutmeg into the pancake batter. These subtle notes can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes