Chocolate Stuffed Pancakes

Instructions

Step 1 In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2 In another bowl, mix milk, egg, melted butter, and vanilla extract.
Step 3 Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 4 Heat a non-stick pan over medium heat and lightly grease with butter or oil.
Step 5 Pour a small amount of batter onto the pan to form a pancake base.
Step 6 Add a spoonful of chocolate spread in the center, then cover with more batter.
Step 7 Cook until bubbles form on the surface, then flip and cook until golden brown.
Step 8 Repeat with remaining batter.
Step 9 Stack the pancakes and serve warm, optionally topped with strawberries.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave until warmed through. For longer storage, freeze pancakes for up to 1 month and thaw before reheating.