We saw this recipe and immediately wanted to make it.  These pancakes stand tall and are as good for dessert as they are for breakfast.  One of these days we are going to use this recipe just to make pancakes and see how that comes out.

Ingredients

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
butter, to serve
syrup, to serve
1 cup assorted berry, to serve

Cooking Directions

Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.

In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.

Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.

Grease two 3.5-inch (9 cm) metal ring molds and set them in the middle of a pan over the lowest heat possible.

Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 7 minutes, until the center of the pancakes are slightly jiggly.

Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.

Cover and cook for another 3 and a half minutes, then serve with butter, syrup, and berries!

The first time we cooked them maybe a little too long, so we changed the cooking time to 7 minutes.