In a large bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, mix milk, egg, and vanilla. Combine wet and dry ingredients, then gently fold in the cookie dough.

Cook the Pancakes

Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form, then flip and cook until golden brown. Repeat with remaining batter.

White Chocolate Mousse

Prepare the Mousse

Melt white chocolate chips in a microwave or double boiler. Let cool slightly. In a separate bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla. Fold in melted chocolate until smooth.

White Chocolate Sauce

Make the Sauce

In a small saucepan, combine white chocolate chips and heavy cream over low heat. Stir until melted and smooth.

Hazelnut Crunch

Prepare the Crunch

In a skillet, melt butter over medium heat. Add hazelnuts and sugar, stirring until toasted and caramelized. Spread on parchment paper to cool.

Assembly

Plate the Pancakes

Stack pancakes on a plate, top with white chocolate mousse, drizzle with white chocolate sauce, and sprinkle with hazelnut crunch.