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Place the egg yolks in a large mixing bowl.
Add the milk, flour, and vanilla essence and whisk to combine.
In another clean bowl, add the egg whites and sugar and mix with the electric mixer until firm.
Use a spatula to fold the whipped egg whites into the egg yolk mixture.
Continue to mix until all the ingredients are combined.
Use an ice cream scoop to pour the batter into a pan set over medium heat.
Cover and let it cook for 2 minutes.
Remove the lid, then use a spatula to carefully flip the pancakes and cover them with the lid again. Cook for 3 more minutes.
Serve the pancakes and decorate them with hazelnut cream and hazelnut grains.