Make ring molds. This time, I used parchment paper. Cut into strips about 1.5 x 12 inches (4 x 30 cm). You can also use aluminum foil.

Overlap the ends to form a circle and secure with masking tape.

Separate the eggs into yolks and whites. Place the egg whites in the refrigerator.

Add the milk to the bowl with the yolks and mix well.

Mix thoroughly until smooth and slightly frothy on top.

Sift all the pancake mix into the bowl from step 5.

Sifting helps prevent lumps and makes mixing easier.

Mix well with a whisk. The batter will be quite thick since the egg whites aren't added yet.

Prepare the granulated sugar (or regular sugar if you don't have it). Three standard sugar sticks equal about 9 grams.

Take the bowl with the egg whites out of the refrigerator, add 1 teaspoon (about 3 grams) of sugar, and beat with a hand mixer.

Add the remaining sugar in two more additions (about 3 grams each), beating until stiff peaks form. This usually takes about 10 minutes.

The meringue should not slide out when you tilt the bowl.

Add 1/3 of the meringue to the batter from step 8 and mix to combine.

Use a spatula to fold from the bottom of the bowl, mixing well.

Add the rest of the meringue.

Gently fold from the bottom of the bowl. Don't stir in circles; instead, cut through the batter with the spatula until the meringue is fully incorporated.

Add a small amount of vegetable oil to a skillet and spread it thinly with a paper towel. Heat over low.

Arrange the ring molds in the skillet and pour in the batter. Add a small amount first and let it set slightly to prevent leaks from the bottom.

Add a little water to a few empty spots in the skillet. Be careful not to add too much, or it will run into the batter. Add just a little at a time.

Cover and cook for 8-10 minutes over low heat. If the water evaporates, add a little more as needed.

After 8-10 minutes, flip the pancakes. If your ring molds are large and the batter doesn't reach the top, you can cut and remove the molds at this point.

Cover again and cook for another 5 minutes.

Transfer to a plate and serve. (I overcooked mine a little.)

Even if some batter leaks out from the ring molds in step 18 and the pancakes look a bit messy, they still taste great!

No-meringue version
[Thick Pancakes Without Meringue]
Recipe ID:21036285