# Ingredient List:
→ Pancake Batter
01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Filling
10 - 8 tablespoons Nutella, chilled into disks
# Directions:
01 - Line a baking sheet with parchment paper. Spoon 8 heaping tablespoons of Nutella onto the sheet, shaping each into a disk approximately 2 inches wide. Freeze for at least 30 minutes until completely firm.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Gently fold together until just combined—small lumps are acceptable. Do not overmix. Allow the batter to rest for 5 minutes.
05 - Preheat a nonstick skillet or griddle over medium heat. Lightly brush with butter to coat the cooking surface.
06 - Pour approximately 1/4 cup of batter per pancake onto the skillet. Place one frozen Nutella disk in the center, then spoon additional batter over the disk to completely encase it.
07 - Cook until bubbles form on the surface and edges appear set, about 2 minutes. Carefully flip and cook for an additional 1–2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter and Nutella disks, adding butter to the skillet as needed. Serve warm, optionally dusted with powdered sugar or drizzled with additional Nutella.
