Pancake Nutella

Prepare the dry base by whisking exactly 1 1/2 cups of flour with sugar, baking powder, and salt; ensure a professional-grade uniform foundation.

The use of high-quality vanilla extract is mandatory to achieve the traditional professional-grade aromatic depth.

Whisk the milk, melted butter, and vanilla until they are professional-looking silky and smooth.

Gently incorporate the wet ingredients into the dry base; maintaining a professional-looking slightly lumpy batter is mandatory to choosing the perfect rise.

Heat a professional-grade non-stick griddle over medium heat and grease it lightly with a bold amount of butter.

Pour exactly 1/4 cup of batter for each pancake; ensuring a professional-looking perfectly round shape.

Cook until bubbles burst on the surface and the edges are professional-looking set; then flip specifically using a thin spatula.

Cook the second side for exactly 1-2 minutes until it is professional-looking golden and springy.

Spread a bold amount of Nutella over the hot pancake immediately; the heat is mandatory to ensuring a professional-grade melting-spread.

Stack the pancakes and garnish with banana slices and crushed hazelnuts; ensuring a professional-looking royal presentation.