Mini fluffy pancakes with hazelnut and cocoa spread

Steps

1. Separate the egg whites from the yolks in a mixing bowl. Add 25 g sugar and beat the egg yolks.
2. Then add the milk and flour and stir until you have a smooth, even batter.
3. Beat the egg whites with an electric whisk. Once the egg whites are foamy, add 25 g sugar and continue beating until the egg whites are stiff. Tip: Your meringue is ready when it forms a peak that curves downwards like a bell when you remove the whisk.
4. Carefully mix the egg whites into the rest of the batter.
5. Heat a nonstick skillet over low heat. Generously grease the inside of the stainless steel rings and place them in the hot skillet. You can also grease the bottom of the skillet to ensure that the pancakes do not stick. Fill the circles halfway with pancake batter.
6. Pour 3 large tablespoons of water around the circles and cover your pancakes to steam them for 12 minutes. Do not remove the lid before this time, as your pancakes may collapse.
7. Spread Bonne Maman hazelnut and cocoa spread on your pancakes before serving.