Dollop 8 tablespoon-size portions of Nutella onto a lined tray and spread out into thin flat discs, roughly 6cm in diameter. Place in the freezer to harden.

For the pancake batter, whisk together the milk, egg and melted butter in a mixing bowl. Add the dry mix and stir until just combined. Do not overmix! It’s okay if the batter is slightly lumpy.

Set aside for 15 minutes to rest.

Heat a non-stick frying pan over medium-high heat and lightly grease with oil. Once hot, dollop about 2 tbsp of the batter into the frying pan and spread into a circle larger than your frozen Nutella rounds. Lightly press a frozen disc of Nutella on top of the batter and cover with another 2 tablespoons of batter until completely enclosed. Cook until bubbles start to appear on the edge of the pancake and the underside is golden. Carefully flip over and continue cook until golden and cooked through. Continue cooking your pancakes in batches until all the batter and Nutella rounds are finished.

These pancakes are a decadent treat as is, although you can serve them with some strawberries, sliced fresh banana and a drizzle of syrup.

Tip: Try Biscoff inside your pancakes instead of Nutella.