Nutty pancakes

Beat the eggs and milk together and add to the dry mixture. Mix well to form a smooth batter. Leave for about 30 minutes. Heat a pan and brush with oil. Pour just enough batter in the pan to cover the base, tilting the pan so the batter covers the base evenly. Sprinkle about 15 ml (1 T) finely chopped nuts over the batter in the pan while still moist. Bake until the pancake shrinks form the sides of the pan and air bubbles form on the surface. Turn and cook until pale brown and baked on the other side. Turn out onto a plate. Top with vanilla ice cream and roll up. Serve with chocolate sauce.
Makes 16-20 small pancakes.