While the idea of Nutella filled crepes is very tempting and crepes are not too difficult to make, they do take a bit more effort than more the thicker, American-style pancakes. Pancake batter is so adaptable that just about any ingredient can be worked into it, so I decided to work the chocolate-hazelnut spread into a basic pancake recipe for breakfast. There is just enough Nutella in the batter to give it a good flavor without being overwhelming or making the pancakes too heavy.

And yes, that is chocolate syrup on top of the pancakes in the picture, but I actually ate mine with maple syrup - I just wanted to emphasize the fact that they have an underlying chocolate flavor. By all means, use chocolate syrup if you are so inclined, but spreading the pancakes with a thin layer of Nutella or tossing a handful of chocolate chips into the batter might produce an even more decadent result.

The recipe is after the jump.

Nutella Pancakes
1 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tbsp sugar
2 tbsp Nutella
1 large egg
1 1/2 cups buttermilk

In a large bowl, whisk together flour, baking soda, salt and sugar.
In a medium bowl, whisk together Nutella and the egg. When smooth, beat in buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined.
Heat a griddle or frying pan over high heat until a drop of water on the surface skips around. Lightly grease it with butter or oil and drop batter into 3-inch rounds. The color is a bit hard to judge with chocolate pancakes, but they are ready to flip when the edges look slightly dry and the center of the pancake stops producing bubbles. Turn over and cook for another minute or two in the other side.
Serve immediately, with more Nutella or maple syrup.

Makes about 12 3-inch pancakes. It can easily be doubled to serve more.

[Recipe by Nicole Weston]