These pancakes are  fantastic for a special treat on pancake day (or any day for that matter)! The addition of ground hazelnuts to the batter goes well with the indulgent chocolate ganache. You can make the batter the night before and keep in the fridge for a quick but delicious breakfast.

1. Start by blending the hazelnuts in a food processor until they are a ground up into a powder. If you want a little bit of texture to your pancakes you can leave them in small pieces. Leaving the thin brown skin on the hazelnuts gives the pancakes an extra nutty taste.
2. In a large bowl mix together the flour, ground hazelnuts and baking powder. Make a large well in the middle and add the eggs and maple syrup. Then, using a wooden spoon, slowly mix the center, gradually bringing in flour into the egg and syrup so you will not create lumps.
3. When the mixture becomes too stiff to mix, add a little milk into the center and carry on stirring. Once all the flour is combined add enough milk to get the batter to the right consistency. You may not need all the milk depending on how finely ground the nuts are.
4. The batter needs to be a just pourable consistency. If you make your mixture too thin then just add a little bit of flour.
5. Melt the butter in a large non-stick frying pan. Wipe out any excess butter with some kitchen paper. Ladle in some of the mixture into the hot pan and cook them on a medium heat.
6. When you start to see the batter setting around the edges and bubbles appearing in the middle, flip over and cook for another few minutes on the other side.
7. Repeat with the rest of the batter, you may need to re-grease.
8. Stack your pancakes up and keep them in a warm place whilst you make the ganache.
9. Heat the cream up in a pan and in a bowl break up the chocolate into small pieces.
10. Once the cream is boiling pour over the all natural baking chips and pieces and stir until smooth and glossy.
11. Pour over your pancakes and serve with some crushed hazelnuts sprinkled over.