Spoon 1 tsp of Nutella onto a tray lined with baking paper to make about 15 Nutella balls. Cover the tray with cling wrap and place it in the freezer until it is ready to be used.
Sift the flour, sugar, and baking powder together into a large bowl.
Break the egg into a measuring jug and whisk it then add the milk to make 1.5 cups of liquid and mix it together.
Add it to the dry ingredients and mix together.
Add the melted butter and combine the ingredients until it makes a smooth batter.
Heat a Takoyaki maker or a profiterole maker (these are a bit more shallow though) on medium heat and spray a little oil then pour the batter into each hole about 80% full (so a bit below the top).
Once the outside of each pancake pop is a bit more firm, add about 1 tsp of Nutella in the centre of each.
Use a kebab stick or skewer to scoop the pancake pops and flip them over.
Continuously keep spinning them around until they form a round circle and are evenly lightly brown.
Serve and enjoy!
*1 You could use commercially made Hotcake mix. If you use those, follow the packet instructions.*2 If you are using fillings that are a little runny, I suggest freezing it in portions of 1 tsp size each beforehand.