Beat the eggs, add granulated sugar, salt and mix it well.

Pour milk, mix it once again. Eventually, add flour with baking powder, finish the batter.

Grease the pan and mold well. Place the molds on the pan and preheat on medium-low heat for at least 5 minutes.

Pour the pancake batter into the molds until the batter just spreads to the walls (about 1 tbsp/15 mL). Don’t overfill; the batter will rise during cooking.

Once the pancake batter has bubbled, lift the tab and shake slightly. If the pancake does not easily release from the mold, continue cooking for 10 seconds, then repeat.

Flip the pancakes to finish cooking. 

Serve pancakes with some jam or fresh fruits, and sugar powder.