Ingredients:
- 1 cup (250 g) Nutella (or other chocolate-hazelnut spread)
- 1 ½ cups (180 g) All-Purpose Flour
- 2 tbsp (25 g) Granulated Sugar
- 1 tbsp (15 g) Baking Powder
- ½ tsp (3 g) Fine Sea Salt
- 1 Large Egg, room temperature
- 1 ¼ cups (300 ml) Full-Fat Milk, room temperature
- 3 tbsp (45 g) Unsalted Butter, melted, plus extra for the griddle
Instructions:
- Line a baking sheet with parchment paper. Transfer the Nutella into a piping bag or sturdy zip-top bag. Pipe 8–10 small, thick discs (about 1.5 inches wide) onto the prepared sheet.
- Place the tray in the freezer for a minimum of 45 minutes, or until the discs are completely solid. This is non-negotiable for success!
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined (dry ingredients).
- In a separate jug, whisk the milk, egg, and melted butter until homogenous (wet ingredients).
- Pour the wet mixture into the dry ingredients. Whisk gently only until the dry ingredients are just incorporated. Do not overmix; a few lumps are fine.
- Allow the batter to rest at room temperature for 5–10 minutes while you preheat the pan.
- Heat the griddle or frying pan over medium-low heat. Brush lightly with melted butter. Heat control is critical for even cooking.
- Pour 2–3 tablespoons of batter onto the griddle for the first pancake base layer.
- Immediately retrieve the frozen Nutella disc from the freezer and place one disc directly in the center of the wet batter pool.
- Quickly cover the Nutella disc with 1–2 tablespoons of fresh batter, ensuring the edges are completely sealed around the frozen filling.
- Cook for 3–4 minutes until bubbles appear around the edges and the base is a deep golden brown. Carefully flip the pancake and cook the second side for another 2–3 minutes until cooked through and the Nutella has melted.
- Remove from the griddle and keep warm while cooking the remaining pancakes. Serve immediately for the best molten center.