In a bowl mix together the eggs until foamy, then add milk and the vegetable oil. In another bowl sift flour, add sugar, baking powder and a little salt. Mix.
Then add the dry ingredients to the liquid ingredients and stir with a cooking spoon. Do not overmix. Leave the pancake batter stand for 5 minutes.
Heat your skillet and add some oil or butter for frying. Add a ⅓ cup of pancake batter to the hot skillet, spoon some chocolate spread to the center, then cover with another ⅓ cup more pancake batter. Cook for around 1 or 2 minutes, then flip and cook 1 or 2 minutes more. Put on a plate, put aside, keep warm and cook the other 3 pancakes that way.
For serving heat up some chocolate caramel sauce in the microwave at 50% power and serve over the pancakes in place of syrup if desired. Enjoy!