INGREDIENTS

8 large eggs, yolks and white separated
6 tbsp Angel Evaporada
4 tbsp sugar
1 cup pancake mix
canola oil, for greasing your pan

PROCEDURE

1. In a bowl, mix the yolks, Angel Evaporada together. Whisk until the mixture is smooth and the color has turned light yellow. Fold the pancake mix into the yolk mixture.
2. In another clean bowl, beat the egg whites until frothy. Add the sugar and continue beating with a whisk or electric beater (on medium-high) until the eggs form stiff peaks.
3. When it has form stiff peaks, put half of the egg whites into the milk mixture and fold until well mixed. The batter should have a lighter consistency already.
4. Add in the last half of the egg white mixture. Fold until completely mixed. Cook this batter immediately. It will loose its airiness if it sits out for too long. The airiness of the batter is what gives it it’s lift.
5. Grease the pan that you will use with canola oil, brush it lightly. Heat the pan over low heat for 3-4 minutes.
6. When hot enough, spoon about 1 tbsp of batter onto the hot pan. Let it set for a moment before adding more batter (2-3 tbsp) on top of it. Spray the cover of the pan with water (help it steam) and cook covered for 3-4 minutes. Flip and cook for another 2-3 minutes.
7. Serve and eat immediately as it tends to loose its height. Serve with fruits, butter and pancake syrup.