Instructions

1. Combine egg yolks, sugar, milk and pancake mix. Blend until smooth.
2. In a separate bowl, beat egg whites with an electric mixer until stiff peaks form.
3. Gently fold the egg whites into your batter until fully combined with no clumps.
4. Generously grease the 3.5-inch molds and a skillet pan with butter.
5. Set the burner to low heat.
6. Place the molds in the pan and fill halfway full with batter. If you’re adding funfetti sprinkles to your
7. Japanese pancakes, whisk them into the batter right before you pour it into the molds.
8. Cover the pan and cook the pancakes until the centers are set, about 15-20 minutes.
9. After the centers are just firm, carefully flip your batter-filled molds and cook for another 5 minutes.
10. Remove the pancake molds from the pan. Allow them to cool for a few minutes before carefully removing the molds.
11. Serve with butter and syrup.