In a separate bowl, mix egg whites, lemon juice and salt. Whip until foamy ( about 1 min). Then on medium speed gradually add in the rest of the sugar. Once sugar has been added, whip on high and whip until stiff, glossy peaks form and mixture doubles in size.

Gradually scoop ¼ of the egg white mixture into egg yolk mixture, repeat until this is fully integrated

Put the integrated mixture into a piping bag.

Heat a skillet with a lid on low heat, add some butter or pam to the bottom of the pan to grease.

Pipe the pancakes

Cook for about 3 mins with the lid on. Once the pancakes start to form firmer edges pipe more batter on top of the existing batter.

Put the lid on and cook for an additional 3 mins, then flip the pancakes and cook for 5 more mins