Nutella Pancakes

01Method

1. 1

   Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk until evenly mixed.

2. 2

   In a separate vessel, whisk the buttermilk and eggs together, then pour into the dry ingredients. Fold until just combined, then stir in the melted butter until fully incorporated.

3. 3

   Place a large nonstick skillet or griddle over medium heat and add a portion of the remaining butter to coat the surface.

4. 4

   Working in batches, spoon roughly 3 tablespoons of batter per pancake, spreading each into a circle. Cook until the edges begin to set and bubbles appear around the edges and in the center, about 1 to 2 minutes.

5. 5

   Place a small dollop of chocolate-hazelnut spread in the center of each pancake while the batter is still wet.

6. 6

   Spoon a thin layer of additional batter over the spread to cover it completely. Continue cooking until the bottom and sides are golden brown and bubbles begin to form where the filling is covered, about 1 minute.

7. 7

   Flip each pancake carefully and cook the second side until golden brown and the edges look set and matte, about 2 to 3 minutes more. Serve immediately.