Chocolate Stuffed Pancakes


2 cups Original Bisquick® mix
1 tablespoon sugar
2 teaspoons baking powder
1 cup milk
1 tablespoon vanilla
2 eggs
Hazelnut spread with cocoa


Heat griddle or skillet over medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Add 1/2 teaspoon hazelnut spread to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.

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