Breakfast will be your favourite meal of the day with these mini, bite-sized Dessert Takoyaki filled with warm, gooey Nutella! Made just like the classic Japanese dish, Takoyaki, except sweet and filled with chocolate rather than savoury and filled with octopus.
These mini dessert takoyaki will make regular pancakes, and your breakfast, so much cuter and easier to eat; no knife and fork needed!
Takoyaki, which is a slightly similar flavour to Okonomiyaki, is a very common and popular food in Japan. If you’ve been to Japan, you may have seen a people cooking Takoyaki in a little street stall by a shop or in a restaurant; they are pros, I don’t know how they make the Takoyaki so perfectly round and flip them so quickly. I wish I could make my takoyaki that perfect but I can’t so I just settle for them looking a little weird and not so round but tasting amazing. And really it doesn’t matter what they turn out looking like because anything involving Nutella and pancakes is going to be perfect and you can’t go wrong on the flavour.
I’m not usually the biggest Nutella fan but I really liked the taste of the warm gooey Nutella inside these mini pancakes. My daughter, on the other hand, is a huge fan of Nutella so she was SUPER excited for this recipe. We don’t usually buy Nutella so she loved when I bought a big jar of it for this recipe, while we were making the pancake pops she was sneakily trying to eat spoonfuls of the Nutella. The entire jar was actually empty the next day…
This dessert takoyaki makes an awesome breakfast but can also work as a dessert too with a bit of ice cream and strawberries! You could also drizzle some extra Nutella on top or sprinkle some icing sugar over them like I did; any way you choose to eat them will be delicious though, so enjoy!!
- 1 cup self raising flour
- ¼ cup caster sugar
- ¼ tsp baking powder
- 1 egg + milk to make up 1 and ½ cup altogether
- 15 g melted butter
- Nutella (1 mini spoon size per pancake pop- about 15 tsp)
- Sift the flour, sugar, and baking powder together into a large bowl.
- Break the egg into a measuring jug and whisk then add the milk to make 1 and ½ cups of liquid and mix it together.
- Add it to the dry ingredients and mix together.
- Add the melted butter and combine ingredients until it makes a smooth batter.
- 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).
- Once the outside of each pancake pop is a bit more firm, add about 1 tsp of Nutella in the centre of each.
- Use a kebab stick or skewer to scoop the pancake pops and flip them over.
- Continuously keep spinning them around until they form a round circle and are evenly lightly brown.
- Serve and enjoy!