Prepare the pancake mix according to the package directions. Whisk in the vanilla extract and reserve for cooking.
Line a baking sheet with parchment paper. Spoon small dollops (about 1 tbsp each) of Nutella onto the sheet and flatten slightly. Freeze Nutella disks for at least 30 minutes until firm. This makes stuffing easier.
Heat a non-stick skillet or griddle over medium heat and spray with pan coating. Ladle two ounces of batter onto the skillet and spread slightly. Quickly place a frozen Nutella disc (or a spoonful of Nutella) in the center. Let pancake cook for 20-30 seconds. Cover with another 1–2 tbsp of batter to seal the Nutella inside. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden brown and cooked through. Continue this process with remaining batter.
Stack two to three pancakes per order ladle the strawberry topping over the stack then add whipped cream topping and fresh mint. Serve with a side of maple sausage links.
Ingredients
1 cup Heritage Ovens® Buttermilk Pancake Mix
1/2 tsp. Magellan® Pure Vanilla Extract
1/2 cup Nutella
1 ea. West Creek® Pan Spray
1 ea. Nature's Best Dairy® Whipped Topping , for garnish
12 ea. Peak Fresh Produce® Strawberry(ies), cut in quarters for garnish
3 oz. West Creek® Strawberry Topping, for garnish
4 sprigs ea. Peak Fresh Produce® Mint, for garnish
6 ea. West Creek® Maple link Sausage, prepared as side
