nutella pancakes

For the Nutella stuffing

½ cup Nutella

Line a baking sheet pan with parchment paper.

Dollop the Nutella onto the parchment paper, tablespoon amount, there should be about 6 piles.

Place another piece of parchment paper on top and press down gently to create thin discs. Place the sheet pan in the freezer while you make the mix. Freeze for at least 1 hour. These can be made up to 7 days ahead.

Pantry Pancake Mix

1 ½ cups all-purpose flour

½ tablespoon sugar

3 teaspoons baking powder

1 egg, lightly beaten

1 ¼ cups milk

1 tablespoon lemon juice

3 tablespoons unsalted butter + more for the griddle

2 cups fresh strawberries, sliced thin

½ cup confectioners’ sugar, for dusting

Whisk all dry ingredients together in a large bowl. Create a small well in the middle and pour in the wet ingredients. Mix until just combined. Let the batter rest while you prepare the griddle.

Heat a large cast iron skillet or non-stick pan on medium with a tablespoon of butter and swirl it to coat the pan.

Take the discs out of the freezer right before you are ready to cook as they melt quickly.

Pour about 1/8 cup of the batter into the pan and allow to cook for one minute, once the batter begins to bubble, place a disc of Nutella onto the middle of the pancake. Add another 1/8 cup on batter on top, and cook until cooked through, about 1 more minute.

Place the cooked pancakes on a serving platter and serve with confectioners’ sugar sprinkled on top with the sliced strawberries.