Prepare the molds: Cut parchment paper into rectangles about 1 1/4 inches wide (3cm), shape into rings of your preferred size, and secure with tape.

In a bowl, mix the pancake mix, egg yolks, and milk together.

Make the meringue: Place the egg whites in a separate bowl and chill them in the refrigerator.

Make the meringue: Using a mixer, beat only the egg whites at first until they turn pale and foamy.

Make the meringue: Gradually add the sugar in thirds while mixing with the mixer. Continue beating until stiff peaks form.

Gently fold the meringue into the pancake batter in three additions, being careful not to deflate the meringue.

Heat a nonstick skillet over medium heat. Lightly oil the pan and spread the oil evenly with a paper towel.

Place the molds on the skillet and pour the batter into each mold, filling them to about 80% full. Leave some space for the pancakes to rise.

Cover with a lid and cook for about 7 minutes.

When bubbles appear on the surface and the bottom is set, carefully flip the pancakes.

Cover again and cook for another 7 minutes. Insert a skewer into the center; if it comes out clean, the pancakes are done.