• Place a non-stick frying pan on a low heat and add the butter. Heat until melted then turn off the heat.
• To a large mixing bowl add the flour, sugar, baking powder and salt. Stir and then add the milk, buttermilk, egg and melted butter.
• Using a whisk, beat the mixture together just enough so that it combines to form a thick batter with no lumps. Add in the crushed mini eggs and whisk again to combine, then leave the batter to rest for a minute.
• Heat up the frying pan on a medium heat (add a tiny bit of a butter to grease if needed). Once hot, pour a ladle-full of the batter into the centre of the pan. TOP TIP: Pour the batter from 2-3 inches above the pan as this helps it spread into a more even shape.
• Cook for around one minute until bubbles start to form on the top of the pancake. Use a spatula or fish slice to carefully-but-quickly flip the pancake over onto the other side. Cook for another minute.
• Once cooked, you can place the pancakes on a tray in a warm oven (around 50'C) to keep warm once you cook them all.

To make the chocolate ganache topping:

• Finely chop the milk chocolate. Add the double cream to a small saucepan and place on a low heat. *Just* before it comes to the boil, remove from the heat and add the chocolate, stirring until you have a smooth sauce.
• Stack the pancakes, pour over the warm chocolate ganache and top with Mini Eggs. Serve straight away while still hot.