Tortita hinchada de chocolate y plátano

Ingredientes

• 2 tbspbutterAmount2 tbspIngredientbutter
• 3eggsAmount3Ingredienteggs
• 3/4 cupwhole milkAmount1 tbspIngredientmilk
• 3/4 cupflourAmount3/4 cupIngredientflour
• 1/4 tspsaltAmount1/4 tspIngredientsalt
• 1/2 tspvanilla extractAmount1/2 tspIngredientvanilla extract
• 1/4 cupsugarAmount1/4 cupIngredientsugar
• 2bananasAmount2Ingredientbananas, sliced, sliced
• 1/3 cupchocolate hazelnut spreadAmount1/3 cupIngredientchocolate hazelnut spread
• 1 tbspmilkAmount1 tbspIngredientmilk
• Powdered sugarIngredientPowdered sugar, for garnish, for garnish

Preparación

1. 1

   Preheat the oven to 425°. Add butterAmount2 tbspIngredientbutter to a 9x13-inch baking dish and place it in the oven for 5 minutes or until the butter has melted.

2. 2

   In a blender, add the eggs, milk, flourAmount3/4 cupIngredientflour, salt, vanilla, and sugar. Blend for about 1 minute, until the mixture is bubbly. Pour the batter into the warmed baking dish and immediately bake for 20 minutes, until the pancake is lightly browned and puffed.

3. 3

   In a small bowl, combine the hazelnut spread and milk, microwaving for 15-20 seconds, until warmed, then stir to combine. When the pancake is done, top with sliced bananas, the hazelnut mixture, and powdered sugarIngredientPowdered sugar, for garnish. Slice and serve immediately.