You read it right. Chocolate Stuffed Pancakes. Not a myth. This is for real. Imagine it. The cool steel of a fork gently slicing into golden brown flapjack. Butter and syrup dripping slowly from the edge puddling onto the cold ceramic plate and gooey molten chocolate oozes from a cocoon of perfectly fluffy pancake.
2 cups baking/pancake mix
1 tablespoon sugar
2 teaspoons baking powder
1 cup milk
1 tablespoon vanilla
Hazelnut spread with cocoa
Heat griddle or skillet over medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Add 1/2 teaspoon hazelnut spread to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.