Ingredients
- 1 c. Nutella
- Pancake batter, prepared according to package instructions
- 1 c. sliced strawberries, for serving
- Maple syrup, for serving
Directions
Line a baking sheet with parchment paper. Dollop about 2 tablespoons of nutella onto the baking sheet and spread into a flat disc, about 2 ½” wide. Repeat with remaining Nutella. Freeze until solid, about 30 minutes to 1 hour. Keep the nutella discs in the freezer until required.
Heat a large nonstick skillet over medium heat. Grease the pan with cooking spray, then spoon a small amount of pancake batter into the pan. Place a nutella disc in the center of the batter and spoon a bit more batter on top of the nutella. When little bubbles appear and start to pop(about 2-3 minutes), flip the pancake. Cook until golden on both sides. Repeat with remaining batter. Serve with sliced strawberries and syrup.