Fluffy Pancakes
Serves 1
Directions
- 1Separate the egg yolks and whites.
- 2Separate the egg yolks and whites.
- 3Separate the egg yolks and whites.
- 4Add milk to the egg yolks.
- 5Add milk to the egg yolks.
- 6Add milk to the egg yolks.
- 7Whisk the mixture.
- 8Whisk the mixture.
- 9Whisk the mixture.
- 10Sift the flour into the bowl and mix again.
- 11Sift the flour into the bowl and mix again.
- 12Sift the flour into the bowl and mix again.
- 13Whisk the egg whites with sugar until stiff peaks form.
- 14Whisk the egg whites with sugar until stiff peaks form.
- 15Whisk the egg whites with sugar until stiff peaks form.
- 16Gently fold the egg whites into the yolk mixture, first with a whisk, then with a spatula to keep the batter fluffy.
- 17Gently fold the egg whites into the yolk mixture, first with a whisk, then with a spatula to keep the batter fluffy.
- 18Gently fold the egg whites into the yolk mixture, first with a whisk, then with a spatula to keep the batter fluffy.
- 19Transfer the batter to a piping bag.
- 20Transfer the batter to a piping bag.
- 21Transfer the batter to a piping bag.
- 22Pipe the batter onto a non-stick pan.
- 23Pipe the batter onto a non-stick pan.
- 24Pipe the batter onto a non-stick pan.
- 25Cook for 3-4 minutes on each side.
- 26Cook for 3-4 minutes on each side.
- 27Cook for 3-4 minutes on each side.
- 28Serve with honey and almonds.
- 29Serve with honey and almonds.
- 30Serve with honey and almonds.
Ingredients
- 4 eggs
- 4 eggs
- 4 eggs
- 60 gr sugar
- 60 gr sugar
- 60 gr sugar
- 60 ml milk
- 60 ml milk
- 60 ml milk
- 60 gr flour
- 60 gr flour
- 60 gr flour
- almonds
- almonds
- almonds
- honey
- honey
- honey
Equipment
bowlswhisksievemixerspatulapiping bagnon-stick pan
Tips
- Use a non-stick pan or crepe pan.
- You can cover the pancakes for an even cook.