In another bowl mix the wet ingredients, egg, milk, vanilla, melted butter and syrup.  Room temperature milk is best so that it doesn't combat with the warm melted butter, you can microwave for about 30 seconds if needed.

Pour a tablespoon of pancake batter into the muffin top tin inserts, if needed use the back of the spoon to spread the batter.  Bake for 2 minutes to set the pancakes so that you can add the filling without it dropping to the bottom of the pancake  Do the same for the mini muffins or doughnuts.

Remove from oven, gently spread a tablespoon of Nutella on each pancake.  It's important to use room temperature Nutella so that it spreads easily.  Then pour a tablespoon of pancake batter over the Nutella.  Return to oven and bake an additional 8 minutes for pancakes or 10 minutes for mini muffins or doughnuts.  The top of the pancakes,  mini muffins and doughnuts will not turn a golden brown.  Use a toothpick to test if done, toothpick should come out clean.

To make the frozen Nutella discs, spread 2 tablespoons of Nutella on a parchment lined baking sheet, use the back of the spoon to make a 4" circle.  Freeze for at least an hour.

This is a harder method than the muffin top tin but makes more traditional looking pancakes.  Warm a skillet or griddle over medium heat. Remove 2-3 chocolate disks at a time from the freezer, if you take too many disks out they will start to melt and it's a mess to get them onto the pancake batter. Spoon 1/4 Cup batter (use a measuring cup for even size pancakes and to make sure that the size is appropriate for the frozen chocolate disk). Immediately lay down a frozen disc of Nutella and immediately pour another 1/4 Cup batter on top. If you wait too long the second layer of pancake will run over and outside of the bottom layer producing an uneven pancake and thin coverage for the chocolate.