A chocolaty filling and a dusting of powdered sugar make these pancakes perfect for dessert (or breakfast).
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.
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.
Divide the pancakes among plates. Dust with confectioners’ sugar. Top with strawberries and whipped cream.