Prepare two bowls to mix your ingredients.
On the first bowl mix the dry ingredients: flour, baking powder, salt and sugar.
In the other bowl mix the milk, eggs and melted butter.
Bit by bit mix the dry and wet ingredients until combine, do not overmix.
Cut in small thin pieces half of the bar of Suchard nougat and set aside.
Grease a non-stick pan with butter or mild olive oil.
Place half of the batter on the pan, 2-3 pieces of nougat on top and add more butter on top.
Cook the batter until you see small bubbles on the surface of the pancake (around 1-2 minutes) and flip the pancake. Patience will help you to have fluffy pancakes.
If you want a Suchard sauce you can melt it doble boiling the half of the Suchard bar you have. You can add 1/2 teaspoon of cream or coconut oil if the sauce is too thick.