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Separate the eggs into yolks and whites.
In a large bowl, whisk together egg yolks with butter and sugar.
Add flour and milk and continue whisking.
In a mixer bowl, whip the egg whites to stiff peaks.
Fold the whipped egg whites into the yolk mixture.
Heat a 20cm-bottom pan and grease with butter.
Using a ladle, place a layer of batter in the pan (not as thin as a crepe, with some volume), spread the batter by rotating the pan in circular motions.
Check occasionally with a spatula if the back of the palacsinta has browned, once it’s golden enough, remove from heat.
Slide the first palacsinta onto a flat plate so that the browned side is facing down and the soft side up. Immediately after sliding the pancake, sprinkle it with 3 tablespoons of the pre-prepared cocoa-sugar mixture. Continue this process, flipping the rest of the palacsinta over the plate so the browned side faces up. Sprinkle cocoa and sugar between each pancake, except for the last one, which remains exposed.
Alternatively, slide all pancakes from the pan with the browned side down and only flip the last pancake so the browned side faces up.
Eat immediately upon completion, while the Mágnás is warm, juicy, and fluid.