Make pancake batter as follows: put 100g plain flour, 2 eggs and 300ml milk into a large jug and whisk to a smooth batter.
Set aside for 30 minutes to rest. When ready to cook, heat a small knob of lard in a small frying pan, and when smoking hot,
pour in a thin layer of batter to coat the bottom of the pan. Cook for a minute or so, and when the edges of the pancake start
to curl up from the sides, then flip the pancake over with a spatula and cook the other side until tinged with brown.
The first pancake will often stick, so use this as a practice if it does! While the pancakes are cooking, melt a Tbs butter
in a small pan and add chopped blanched hazelnuts and toast gently to brown a little, being careful not to burn the butter.
To serve, place a pancake on a warm plate, spoon some of the butter and toasted hazelnuts on and finish with a generous dollop
of maple syrup.