1. Separate yolk from egg and set egg white aside in a bowl. Combine yolk with sugar. Whisk egg white with a pinch of salt and set aside.
2. Sift flour and baking powder into a bowl, then combine with yolk and sugar mixture. In a separate bowl, combine milk with sunflower oil, then add to flour mixture to form a batter. Gently fold egg white into batter. Let batter sit in the refrigerator for 15 minutes.
3. Bring a non-stick skillet to medium heat and spoon a tablespoon of batter into skillet to form a circle with a 6-7 cm diameter. Cook 1 minute per side. Remove pancake from skillet once it’s golden brown. Repeat until batter is used up.
4. Serve 2 hot pancakes, each with 7 g (1 tsp.) of Nutella® and topped with fresh fruit such as strawberries, blueberries and peaches. Garnish with a sprig of mint.

CHEF’S SECRET

For perfectly cooked pancakes, wait until small bubbles appear on the surface before flipping. Bubbles indicate that the batter is cooked enough on one side.

If you’re not serving the pancakes right away, place them on a hot plate and cover them with foil to keep them warm. Covering them ensures that the pancakes and Nutella stay soft.