Pancakes with milk and Nutella

Prepare all the necessary ingredients.

Sift the flour.

On a sheet of parchment, draw 9 circles with a diameter of 6-7 cm. It is convenient to use the bottom of a glass or the lid of a jar.

In the center of each drawn circle, place 1 tsp of Nutella (or similar chocolate paste). Spoon the paste over the parchment, making sure not to overstep the boundaries of the circle.

Place parchment in freezer for 30-40 minutes, until chocolate paste is completely set.

After 40 minutes, transfer the parchment and chocolate paste to the refrigerator.

Melt the butter slightly and cool.

Heat the milk until hot.

For the batter, combine the sugar, vanilla sugar and eggs in a deep bowl. Beat with a whisk until sugar has dissolved, 3 to 4 minutes.

Add melted butter and half the hot milk to the eggs. Stir with a whisk.

Next add salt, flour and baking powder to the egg and milk mixture. Mix with a whisk.

Pour in the other half of the hot milk. Mix the dough until homogeneous.

The batter is quite liquidy, flowing thickly, leaving a noticeable trace on the surface.

Heat a nonstick pan. Pour 0.5 scoops of batter into the center of the pan.

Place a Nutella billet in the center of the batter.

Spread about 0.5 more scoops of batter on top of the nutella.

Fry the pancake over medium heat for 1-2 minutes, until bubbles appear on the surface.

Using a spatula, flip the pancake to the other side and fry for another 2 minutes.

Remove the pancake to a plate.

Fry all the pancakes this way, stacking them so they stay warm longer.

Nutella pancakes are ready to serve. They taste the best when they are warm or hot, so hurry up and make tea and invite everyone to the table!

Bon appetit