In a medium bowl, whisk the eggs until they are light and foamy. Pour in the milk and vegetable oil, mixing gently to combine.

In a separate bowl, sift together the flour, granulated sugar, baking powder, and salt. Stir to blend the dry ingredients evenly.

Gradually add the dry ingredients to the bowl of wet ingredients. Stir with a wooden spoon or spatula until just combined—be careful not to overmix, as a few lumps will ensure tender pancakes. Let the batter rest for about 5 minutes to allow the ingredients to fully hydrate.

Meanwhile, heat a skillet or non-stick frying pan over medium heat and lightly coat it with oil or butter.

Scoop ⅓ cup of the pancake batter onto the heated skillet, spreading it slightly into a circle. Spoon a generous dollop of chocolate spread directly into the center of the batter. Quickly cover with another ⅓ cup of batter, ensuring the chocolate is sealed inside.

Cook for 1 to 2 minutes, or until bubbles form on the surface and the edges look set. Gently flip and cook for another 1 to 2 minutes until both sides are golden brown and the chocolate center has melted.

Transfer the cooked pancakes to a plate and keep warm while you repeat the process with the remaining batter and filling.

For an extra indulgent touch, warm some chocolate caramel sauce in the microwave at 50% power and drizzle generously over the stacked pancakes before serving. Enjoy them warm for the ultimate chocolate experience.