1. Prepare the Pancake Batter

1. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, ground hazelnuts, cocoa powder, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk the wet ingredients: egg, milk, vanilla extract, and melted butter.
3. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and help ensure fluffy pancakes.

2. Heat the Griddle or Pan

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray. Once the pan is hot, reduce the heat slightly to prevent burning.

3. Cook the Pancakes

1. Pour 1/4 cup of batter onto the skillet for each pancake.
2. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
3. Transfer cooked pancakes to a plate and cover them with a clean towel to keep warm. Repeat with the remaining batter.

4. Make the Hazelnut-Chocolate Drizzle

1. In a small microwave-safe bowl, combine the hazelnut-chocolate spread and heavy cream or milk. Microwave in 10-second intervals, stirring in between, until the mixture is smooth and pourable.
2. If you don’t have a microwave, you can warm the mixture in a small saucepan over low heat.

5. Assemble and Serve

Stack the pancakes on a plate, drizzle generously with the hazelnut-chocolate sauce, and top with your choice of garnishes. Serve warm and enjoy!