Dutch Baby Pancakes with Chocolate Hazelnut Cream by @bumblebria

Instructions:

1. CHOCOLATE HAZELNUT WHIPPED CREAM
2. Using an electric mixer with a whisk attachment, beat the heavy cream until it thickens to a thick, fluffy consistency.
3. Add the hazelnut chocolate spread to your whipped cream. Use a rubber spatula to gently fold the chocolate hazelnut spread into your whipped cream until it’s mostly incorporated with a marbled appearance.
4. Keep chilled in fridge until ready to use.
5. PANCAKES
6. Preheat oven to 425°.
7. Using a blender, electric mixer, or by hand mix all the batter ingredients until smooth.
8. Put butter into your pans. Put all 4 tablespoons if using one large pan, and divide evenly if using two small pans.
9. Put cast irons in the oven until the butter melts completely. You may want to use a baking sheet under the pans to catch any butter drips.
10. Pull cast irons out of oven and pour batter directly into them.
11. Put batter filled pans back into the oven and cook for 15-20 minutes until pancakes are puffy and golden brown.
12. ASSEMBLING
13. Top pancakes with chocolate hazelnut whipped cream, toasted hazelnuts and fresh strawberries. Enjoy while still warm.