Whizz all the ingredients for the pancakes together in a blender, leave the batter to stand for a few minutes (preferably half an hour)
Heat a little oil in a small non stick frying pan or well seasoned skillet over medium/high heat.
Pour in 2 - 3 generous tablespoonfuls of batter mix and allow to spread. Cook for about two minutes on each side - you'll know it's ready for its first flip when bubbles start popping on the top and it moves easily in the pan.
Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven.
Whip the cream until soft peaks form, fold in the orange blossom water.
Use a sharp knife to slice the top and bottom off your orange and remove all the skin and pith. Cut into slices.
Layer the pancakes up, spreading each one with chocolate hazelnut spread. Top with orange slices and serve with the orange blossom cream.