In a mixing bowl, sift one and one-half cups of Bisquick and one teaspoon of baking soda together.
In a separate large bowl, cream one egg, two egg yolks, one-half cup of caster sugar and one tablespoon of honey together and beat until smooth.
Whisk the dry ingredients in with the wet. Add the buttermilk, a little at a time, until smooth.
Heat a non-stick frying pan over a medium-low heat.
Drop a tablespoon of batter into it and cook for two minutes, or until the pancake bubbles and sets. Flip and continue cooking for one minute.
Repeat the process with the remaining batter.
Spread half of the pancakes with chocolate hazelnut spread and place the other halves on top to form a sandwich. Enjoy!
To prepare a homemade version of chocolate hazelnut spread, first, preheat the oven to three hundred and fifty degrees. Line a baking sheet with parchment paper, and spread the hazelnuts in an even layer. Bake for ten to fifteen minutes, or until the skins have split apart. Use a damp towel to take the skin off. Add the warm nuts and one cup of semi-sweet chocolate chips to a food processor. (If the nuts have cooled off, reheat them in the oven first to release their oil.) Add two tablespoons of honey and process until smooth. Add the vegetable oil if the spread appears too thick.