Name: Chocolate Nutella Pancakes
Ingredients: 1/3 cup (100g) Nutella; 2 eggs; 1 cup (250 ml) milk; 3 tablespoons oil; 2/3 cup (130 g) granulated sugar; 2 1/2 cups (300 g) all-purpose flour; 2 tbsp cocoa powder; 2 teaspoons baking powder; 1/4 tsp salt

Ingredients

FILLING

1/3 cup (100g) Nutella

PANCAKE BATTER

2 eggs
1 cup (250 ml) milk
3 tablespoons oil
2/3 cup (130 g) granulated sugar
2 1/2 cups (300 g) all-purpose flour
2 tbsp cocoa powder
2 teaspoons baking powder
1/4 tsp salt

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Instructions

Start by preparing the Nutella disks. Melt 1/3 cup (100g) of Nutella and pour it into 4 different points in a large prepared tray with parchment paper. freeze for a minimum of 30 minutes. It’s much better if you can prepare it the day before and have it ready when needed.
Prepare the pancake batter. Start by whisking 2 eggs, 1 cup (250ml) milk, and 3 tbsp vegetable oil. In a separate bowl, mix 2/3 cup (130g) granulated sugar, 2 ½ cups (300g) all-purpose flour, 2 tbsp cocoa powder, 2 tsp baking powder, and 1/4 tsp salt.
Once mixed, add the wet ingredients to the dry.
Put a small pan in the stove and warm it up over medium heat. Add a thin layer of pancake; this will be the test. Cook it, and now start preparing the pancakes.
Add a ladle of pancake batter; it should cover the base. Cook over medium-low heat, covered with a lid. Once it starts to bubble, add one of the Nutella disks in the center, trying to sink it without breaking the pancake. Cover with more pancake batter and cook a little longer. Once it looks more done, it has bubbles, and at least half of the pancake looks half done, flip the pancake, and use a large spatula to do so. Repeat the process until you finish all the batter.