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