# How To Make It:
01 - Line a baking sheet with parchment paper. Dollop 8 heaping tablespoons of Nutella onto the sheet, shaping each into a disk about 2 inches wide. Freeze for at least 30 minutes until firm.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
03 - In another bowl, whisk milk, eggs, melted butter, and vanilla extract until fully incorporated.
04 - Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix. Let the batter rest for 5 minutes to thicken slightly.
05 - Heat a nonstick skillet or griddle over medium heat and brush with a little butter.
06 - Pour about 1/4 cup of batter onto the skillet for each pancake. Place a frozen Nutella disk in the center, then spoon a little more batter over the Nutella to cover it completely.
07 - Cook until bubbles appear on the surface and the edges look set, about 2 minutes. Flip carefully and cook another 1–2 minutes, until golden and cooked through.
08 - Repeat with remaining batter and Nutella disks, adding more butter to the pan as needed.
09 - Serve warm, optionally dusted with powdered sugar or drizzled with extra Nutella.
