• Line a baking tray with non stick paper.
• Form 8 mounds of Nutella on the baking tray using 2 teaspoons each. Tap the tray firmly on the benchtop several times to spread out the Nutella. Each disc will be approximately 2 inches (5 cm) in diameter.
• Place baking tray in the freezer until Nutella is frozen. This should only take 30 minutes. Keep the Nutella discs in the freezer until required.

Meanwhile prepare pancake batter.

• Sift flour, sugar, baking powder and salt into a bowl.
• Whisk together egg, milk, melted butter and vanilla extract.
• Pour into flour.
• Whisk dry and wet ingredients gently together until just combined. Don’t over whisk.

Cook pancakes.

• Heat a non-stick skillet over medium low heat.
• When warm, coat with cooking spray or butter.
• Scoop up ¼ cup of batter and pour most of the batter onto the warm skillet. Reserve the remaining batter.
• Use a spoon to spread the batter into a circle approximately 3 inches (7½ cm).
• Now work quickly, peeling off one of the frozen Nutella discs and place into the middle of the pancake. Return remaining Nutella discs to the freezer.
• Press the frozen disc down slightly into the batter.
• Use the reserved batter to cover the Nutella. Spread quickly if needed. You’ll probably need two teaspoons of batter to cover the Nutella.
• Cook until the edges are set, and bubbles are forming onto of the pancake. You can lift the pancake to check if it’s brown underneath.
• Flip and cook the other side.
• Repeat with the remaining batter and frozen Nutella discs.
• Serve warm or at room temperature with or with strawberries.