Nutella Lava Pancake Towers with Chocolate CreamWaterfall

Ingredients

For the Pancake Batter:

2 cups all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 1/2 cups whole milk

2 large eggs

4 tbsp unsalted butter, melted

For the Nutella Lava:

1/2 cup Nutella

1 tbsp heavy cream

For the Chocolate Cream Waterfall:

1/2 cup heavy cream

1/4 cup semi-sweet chocolate chips

1 tbsp cocoa powder

2 tbsp powdered sugar

For Garnish:

1 tbsp crushed hazelnuts

1 fresh strawberry, halved

Directions

In a small bowl, whisk Nutella and 1 tablespoon of heavy

cream until smooth; freeze in small discs on parchment

paper for 20 minutes.

Whisk flour, sugar, baking powder, and salt in a large

bowl.

In a separate bowl, beat the eggs, milk, and melted butter,

then combine with the dry ingredients until just mixed.

Heat a lightly greased griddle over medium heat and pour

1/4 cup of batter for each pancake.

Place a frozen Nutella disc in the center of the wet batter

and top with another small spoonful of batter to seal it.

Flip when bubbles appear on the surface and cook until

golden brown on both sides.

To make the waterfall sauce, heat the heavy cream until

simmering, pour over chocolate chips and cocoa powder,

and whisk until glossy.

Stack three stuffed pancakes to create a tower.

Pour the chocolate cream sauce over the top so it

cascades down the sides.

Garnish with crushed hazelnuts and a strawberry.