In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and a pinch of salt until well combined.

In a separate bowl, whisk together 1 cup of milk, 1 large egg, and 2 tablespoons of melted butter until the mixture is smooth.

Gently fold the wet mixture into the dry ingredients until just combined.

Place a non-stick skillet over medium heat and add a small pat of butter or a drizzle of oil.

Pour about 1/4 cup of batter onto the hot skillet for each pancake and cook until bubbles form; flip and cook until golden brown.

Layer the pancakes on a warm plate and spread a generous layer of chocolate hazelnut cream between each pancake.