Instructions:
Prepare the Egg Yolks: Place the egg yolks in a large mixing bowl.
Mix Wet Ingredients: Add the milk, flour, and vanilla extract to the bowl and whisk until combined.
Whip Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
Combine Mixtures: Gently fold the whipped egg whites into the egg yolk mixture using a spatula until fully combined.
Cook the Pancakes: Use an ice cream scoop to pour the batter into a pan set over medium heat.
Cover and Cook: Cover the pan and cook for 2 minutes.
Flip the Pancakes: Remove the lid, carefully flip the pancakes with a spatula, cover again, and cook for an additional 3 minutes.
Serve: Plate the pancakes and top them with chocolate and hazelnut cream, along with crushed hazelnuts if desired.
