Ingredients
- 8 tablespoons Nutella (chocolate-hazelnut spread) softened in the microwave
- 1 1/2 cups all-purpose flour
- 3 1/4 teaspoons baking powder
- 3 1/2 tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter or vegetable oil plus extra for greasing
- Fresh fruit for garnish such as sliced strawberries or banana (optional)
- Maple syrup for serving (optional)
Instructions
- Line a baking sheet with parchment paper.
- Spoon 8 tablespoons of softened Nutella onto the baking sheet, flattening them with the spoon and forming discs about 2 inches in diameter.
- Place the baking sheet in the freezer for at least 30 minutes or until the Nutella discs are solid.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, beat the egg, then whisk in the milk and melted butter or oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay. If the mixture is too thick, you can add an extra 1-2 tablespoons of milk to thin it out.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- For each pancake, put a couple of tablespoons of the batter onto the skillet.
- Place a frozen Nutella disc onto the batter and press it down slightly. Then, pour more batter on top to completely enclose the Nutella.
- Cook until bubbles appear on the surface and the edges look set, about 2 minutes.
- Carefully flip the pancake and cook for another 1-2 minutes, until golden brown.
- Repeat with the remaining batter and Nutella discs.
- Serve the pancakes warm, optionally with fresh fruit like sliced strawberries or banana, and a drizzle of maple syrup.