Soft, quick pancakes made with simple ingredients you usually already have at home. The result is a fluffy and indulgent breakfast or snack, to enjoy plain or with maple syrup or spreadable cream.
Separate the egg yolks from the egg whites into two separate bowls and whisk the egg whites until stiff peaks form.
Add the sugar to the yolks, then add the milk and the flour sifted with the baking powder.
Mix the yolk mixture well until you get a smooth and homogeneous batter.
Gently fold in the whipped egg whites, mixing from bottom to top so as not to deflate them.
Heat a non-stick pan over low heat and cook 2 tablespoons of batter at a time with the lid on.
Flip the pancakes when bubbles appear on the surface and finish cooking; serve immediately as you like.
Non-stick pan with lid
Electric or manual whisks
Large bowls
Store the cooked pancakes in the refrigerator, sealed in an airtight container, for up to 2 days. To serve them again, warm them briefly in a pan or in the microwave. The uncooked batter should be prepared and cooked right away, without waiting too long.
For an even fluffier texture, it is important to incorporate the
Italia
| Energy (kcal) | 177.84 |
| Carbohydrates (g) | 26.26 |
| of which Sugars (g) | 13.42 |
| Fat (g) | 4.82 |
| of which Saturates (g) | 1.5 |
| Protein (g) | 8.73 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.48 |
