In a medium bowl, crack two eggs and whisk them until light and frothy, about 1-2 minutes.

Dissolve a teaspoon of coffee in a cup of milk, mixing well. Pour into the egg mixture and combine.

In another bowl, sift together one cup of flour, a pinch of salt, and a sprinkle of cinnamon.

Gradually pour the egg and milk mixture into the bowl with the dry ingredients and whisk.

Let the batter rest for 20 minutes.

Preheat a non-stick frying pan over medium heat for about 3 minutes and lightly grease.

Pour a ladleful of batter into the center of the pan, spreading it evenly.

After 2-3 minutes, check for bubbles and dryness, then flip and cook for another 2 minutes.

Transfer pancakes to a serving plate, spread hazelnut-chocolate spread on top, and garnish with strawberries.