1. 1. Crack the eggs into a large mixing bowl and whisk.
   2. Add the sugar, oil, and milk, and whisk until well combined.
   3. Sift in the flour and baking powder, and whisk until just combined with no lumps.
   4. Preheat a 12-inch (30cm) nonstick frypan over low heat.
   5. Scoop just under 1/4 of the batter into the pan and cover with a lid.
   6. Heat until bubbles form on the surface of the pancake.
   7. Uncover and carefully spoon the Nutella into the center of the pancake, spreading it evenly and thinly.
   8. Ladle over another scoop of batter, just enough to cover the Nutella, and cover the pan again.
   9. Continue to cook on low heat for 8-10 minutes, or until the top of the pancake is matte and the bottom is golden brown (you can check by lifting up the edge of the pancake).
   10. Uncover and use two spatulas to flip the pancake over.
   11. Continue to cook for 2-3 minutes, or until cooked through.
   12. Remove from the pan and repeat the process to make the second pancake.
   13. Serve with maple syrup, butter or melted Nutella like myself

This recipe makes 2 large Nutella-stuffed pancakes. Enjoy!