Categories: Breakfast

Ingredients

• 1 1/2 cups flour
• 1 tbsp. baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup milk
• 1 egg, beaten until blended
• 3/4 cup chocolate hazelnut spread (Nutella)
• 1 tbsp. butter, melted, plus more for cooking the pancakes
• Confectioners' sugar, sliced strawberries, and whipped cream, for serving

Directions

1. Into a large bowl, sift the flour, baking powder, sugar, and salt. Form a well in the center. Add the milk, egg and 1 tbsp. chocolate-hazelnut spread. Whisk until just blended, then whisk in the melted butter.

2. Heat a large griddle or skillet over medium. Melt 1 tbsp. butter on the griddle. Pour 1/4 cup of the batter onto the griddle for each pancake, spacing the pancakes a few inches apart. Cook for about a minute, then spoon 1 tbsp. chocolate-hazelnut spread into the center of each pancake and spread it out slightly. Cover the chocolate-hazelnut spread with a spoonful of batter. Cook the pancakes until just cooked through, about 2 minutes per side. Repeat with more butter and the remaining batter and chocolate-hazelnut spread.

3. Divide the pancakes among plates. Dust with confectioners’ sugar. Top with strawberries and whipped cream.

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