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!
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