In a separate medium bowl, whisk together egg and sugar until well combined. Add Nutella and mix well then add the  milk and whisk. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not over mix. Set batter aside and make the peanut butter sauce. In microwave safe bowl or measuring cup, combine syrup and peanut butter. Microwave for 30 seconds. Stir. Microwave thirty seconds more. Stir until creamy and well combined.

Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes. Transfer to a plate and if you want you can cover the plate loosely with aluminum foil to keep warm. Coat the skillet with butter or oil before every pancake or batch of pancakes to prevent sticking.