Whisk 2 eggs in a mixing bowl until frothy.

Add 50cc of milk or water to the eggs and stir well.

Gradually add 250g of pancake mix and mix until smooth.

Add a pinch of sugar and melted butter to the batter and mix thoroughly.

Prepare a wooden chopstick wrapped in aluminum foil as the center rod for rolling the cake.

Heat a frying pan and lightly grease it with oil, then wipe off excess oil.

Spread a thin layer of batter into a rectangular shape on the pan.

When bubbles appear, place the prepared chopstick at one end and start rolling the batter gently.

Add more batter to the edge and continue rolling as the previous layer cooks.

Repeat the process until all the batter is used and the cake becomes thicker.

Remove the cake from the pan and let it cool slightly. Remove the chopstick from the center.

Slice the cake into portions to reveal the rolled layers.