Recipe
SPONGE CAKE PANCAKES
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 35 minutes These pancakes are light and fluffy.
Ingredients
- 250 mL of milk,
- 150 mL of sparkling water,
- 140 g of wheat flour,
- 3 large eggs, separate yolks and whites
- 2 tablespoons of sugar,
- pinch of salt,
- 2 tablespoons of vegetable oil + oil for frying.
Preparation
-
Separate the egg whites from the yolks. Beat the yolks with sugar until fluffy.
Add the milk and sparkling water to the yolks while continuing to mix.
Next, add the sifted flour, a pinch of salt, and two tablespoons of oil to the mixture. Mix everything until you achieve a smooth batter.
Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the batter using a spatula.
Cover the finished batter and let it rest for 15-20 minutes.
After this time, mix the batter again and start frying the pancakes on a preheated, lightly greased pan.
Cook the pancakes on both sides until golden brown over medium heat.
Place the finished pancakes on a plate. Serve with fruits, whipped cream, jam, or other toppings.
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