1. In a medium bowl whisk together the flour, baking powder, and salt; set aside. In another bowl whisk together the chocolate-hazelnut spread, egg, and sugar until combined. Whisk in milk until combined. Add milk mixture to flour mixture and whisk until nearly smooth (it's ok if there are a few lumps).
2. Heat a large skillet or griddle over medium heat and lightly grease with oil. Pour about 1/4 cup of the batter into the skillet or onto the griddle. Cook for 2 to 3 minutes. Turn when edges look dry and bubbles appear across the surface. Cook 1 to 2 minutes more or until browned on the bottom.
3. Serve with Raspberry Sauce. Makes about 10 pancakes.
1. Place frozen raspberries and sugar in a medium saucepan, breaking up berries with a wooden spoon. Cook over medium heat until bubbly. In a small bowl stir together cold water and cornstarch until combined. Add to berry mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve warm with pancakes. Makes about 1 3/4 cups.