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Add the wet ingredients to the dry ingredients. Stir.
For the chocolate hazelnut whipped cream: Pour the cream into a chilled bowl. Whip until the cream forms soft peaks. Gently fold 1/2 cup of the whipped cream into the chocolate hazelnut spread. Then fold the chocolate hazelnut spread into the remaining whipped cream.
To make the pancakes: Turn the stove to medium heat. Add 1 teaspoon of butter to the pan. Pour in a quarter of the batter. Let the batter sit until it bubbles on the top. Using a spatula, carefully flip your pancake over to cook on the other side. (The cooked side should look golden brown.) After 1 minute, check under the pancake to see if it's golden brown. Remove from the heat when done. Repeat with the remaining batter.