Make the batter: In a bowl, add the water and sift in the pancake mix.

Mix well until smooth. Transfer to a cup or keep in the bowl, then refrigerate for at least 5 minutes.

Make the meringue: (Photo shows half the amount.) Each sugar stick is about 3g, so you can use them for easy measuring.

Add the egg whites to a bowl and beat lightly. Add 2 sugar sticks and whisk with a hand mixer until foamy, then beat on high speed until fine and glossy.

Add the remaining sugar and continue beating until stiff peaks form. The meringue should be very firm—this is the key!

Add the batter to the bowl, then add a small amount of meringue and mix well to combine.

Add the rest of the meringue and gently fold it in, being careful not to deflate the mixture. (In the photo, the batter is added to the meringue due to bowl size.)

[Cooking] (for 2 pancakes at once): Preheat a griddle or electric skillet to high heat, then line with 2 sheets of parchment paper and reduce to low heat.

Spoon the batter onto the parchment paper using a damp spoon. Drizzle a little hot water onto the griddle in a few spots, cover, and steam-bake the pancakes.

After 5–8 minutes, when the bottoms are lightly golden, place a new sheet of parchment paper on top and flip the pancakes over. (Right: before flipping; Left: after flipping.)

Immediately peel off the top parchment paper, drizzle more hot water onto the griddle, cover, and steam-bake for another 4–5 minutes.

Transfer to a plate, pour the sauce over, and decorate. (It's easier to make a double batch or more of the sauce.)

[To make the hazelnut sauce]: Use hazelnut cream (such as BABBI). You can also use pistachio cream for a pistachio sauce.

Add the hazelnut cream to a bowl, pour in the slightly warmed milk, and mix well until smooth. Let cool to room temperature.

Whip the heavy cream without sugar. If preparing in advance, store the whipped cream and hazelnut mixture separately in the refrigerator and combine just before serving.

If storing the combined sauce in the refrigerator, avoid over-mixing. Stir well just before pouring over the pancakes to make it smooth again.

[Decoration]: Pour the sauce over the pancakes, top with roasted hazelnuts, and dust with powdered sugar. Add dried raspberries if you like.

For a half batch, you can make two 3-inch (8cm) mini pancakes stacked. For toppings, you can also use chopped or whole pistachios and dried raspberries.

These pancakes don't deflate much after baking. You can make extra, store them without sauce, and reheat for a few seconds in the microwave to make them fluffy again!

When reheating in the microwave, start with about 30 seconds and add more time as needed. Overheating can cause the pancakes to shrink!