Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Fill the moulds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.

Step 6

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.

Step 7

Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!

Step 8

Enjoy!