Pancakes with Nutella filling

Ingredients:

• 12 tsp chocolate-hazelnut spread, such as Nutella, at room temperature
• 1/4 cup vegetable oil, plus extra for greasing the grill
• 1 and 1/4 cups premium flour
• 1 and 1/4 cups of sour milk or kefir
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 large egg
• A pinch of fine salt
• Powdered sugar for sprinkling
• Maple syrup for serving

Preparation:

1. Line a baking sheet with parchment paper and spoon 1 heaping teaspoon of chocolate-hazelnut spread onto each. Tap the baking sheet on the counter to smooth the surface and place in the freezer to set, about 15 minutes.
2. Meanwhile, heat the grill surface over low heat and lightly grease with oil.
3. In a large bowl, whisk together the flour, buttermilk, vegetable oil, sugar, baking powder, baking soda, egg and a pinch of salt until smooth.
4. Pour 8 2-tbsp batter portions onto the hot grill surface and cook until the pancakes begin to bubble and the bottoms are golden, 1 to 2 minutes. Place a disk of frozen chocolate-hazelnut spread on 4 pancakes and flip the remaining 4 pancakes over, spooning the chocolate filling onto the wet batter.
5. Return the remaining chocolate disks to the freezer. Continue frying the pancakes, flipping them once, until the edges are set, about 1 minute. Repeat with the remaining batter and chocolate disks, lightly greasing the griddle after each batch.
6. Dust pancakes with powdered sugar and serve warm with maple syrup.