Servings: 1
Time for preparing: 20 minutes
INGREDIENTS:
chicken eggs 2 pcs.
milk 2 tbsp.
flour 33 g
baking powder ½ ч.л.
sugar 25 g
PREPARATION:
Separate the proteins from the yolks.
Stir the yolks, add milk and stir again.
Sift the flour and baking powder into the yolks and stir until smooth.
Whisk the whites lightly and add some of the sugar, beat for another 30 seconds.
Then add the rest of the sugar and beat the whites until crisp.
Gradually add the whipped whites to the yolks and stir gently.
Preheat a nonstick skillet over low heat and brush with a little more vegetable oil.
Place the dough in the skillet, cover and cook for 3 minutes.
After 3 minutes, pour in 1 tablespoon of water, cover and cook for 1 minute.
Turn the pancakes gently, add 2 tablespoons of water to the pan, cover and cook for 4 minutes.
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