Put the eggs and sugar in a bowl and beat until foamy.
Add milk, flour, vanilla sugar, salt and baking powder and mix to a dough.
Heat a little oil in a skillet over medium heat.
Add about 1 tablespoon of pancake batter per pancake to the pan. Once bubbles form on the surface, flip the pancakes and bake for another minute on the second side. To make 24 mini pancakes.
Set aside 8 pancakes and spread chocolate cream on the rest.
Stack two coated pancakes and one uncoated and sprinkle with powdered sugar.
Top the stacks with berries and insert the Mikado sticks.
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