Recipe by Angie Pontani
Start to Finish: 30 minutes
1 1/2 cups flour
1 tbsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 cup milk
1 egg, beaten until blended
About 3/4 cup chocolate-hazelnut spread (such as Nutella)
1 tbsp. butter, melted, plus more for cooking the pancakes
Confectioners’ sugar, sliced strawberries, and whipped cream, for serving
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.