Steps

1. Separate 2 eggs into yolks and whites.
   🕒 00:00
2. Chill the egg whites in the freezer.
   🕒 00:06
3. Lightly whisk the egg yolks and add 40ml of milk, then mix.
   🕒 00:09
4. Add 70g of pancake mix and mix well.
   🕒 00:13
5. Lightly coat the inside of the molds with vegetable oil (to taste).
   🕒 00:19
6. Whisk the chilled egg whites at high speed for about 30 seconds.
   🕒 00:21
7. Add half of the 25g of granulated sugar and continue whisking at high speed for another 30 seconds.
   🕒 00:24
8. Add the remaining granulated sugar and whisk at low speed.
   🕒 00:31
9. Add 1/2 tsp of lemon juice and whisk again.
   🕒 00:34
10. Add one scoop of the whisked egg whites to the yolk mixture and mix thoroughly.
    🕒 00:37
11. Add another scoop of egg whites and mix, incorporating air.
    🕒 00:43
12. Add all of the yolk mixture to the egg white mixture and gently fold it in from the bottom.
    🕒 00:50
13. Pour the batter into the prepared molds, filling them 80-90% full.
    🕒 01:00
14. Arrange the molds on a frying pan.
    🕒 01:03
15. Cook over low heat, add 1 tbsp of water, cover, and steam.
    🕒 01:05
16. Once browned, flip the pancakes.
    🕒 01:12
17. Drizzle another 1 tbsp of water, cover, and cook.
    🕒 01:17
18. Once nicely browned, remove from the molds.
    🕒 01:20
19. Plate and serve. Enjoy!
    🕒 01:26