How to Make It
Whisk together buttermilk, sugar, and egg yolks in a medium bowl until combined. Sift together flour and baking powder. Stir flour mixture into buttermilk mixture just until combined. Set aside.
Beat egg whites and salt with an electric mixer or heavy-duty electric stand mixer fitted with the whisk attachment on high speed until medium peaks form, 2 to 3 minutes. Gently fold egg white mixture into batter until combined (be careful not to deflate egg whites).
Heat a nonstick skillet coated with cooking spray over medium-low. Coat 3 (1 3/4-inch to 2-inch) ring molds with cooking spray, and place in middle of skillet. Fill ring molds half full of batter. Cover and cook until golden brown on bottom, 3 to 5 minutes. Turn pancakes; cover and cook until golden brown and cooked through, 3 to 4 minutes. Transfer pancakes to a plate, and let stand until cool enough to handle, 3 to 5 minutes.Press pancakes out of molds. Repeat with remaining batter.
Microwave hazelnut-chocolate spread on HIGH until warmed, 15 to 30 seconds. Stir in milk. (Spread may seize; continue stirring until combined and smooth.) Thread pancakes and desired fruit on each of 6 wooden skewers, and drizzle with hazelnut-chocolate spread mixture. Add sprinkles, if desired.