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🍰 Airy Egg Pancakes in the Original Style

398 kcal · 10 min · 4 servings

Ingredients

• 350 g flour
• 70 g sugar
• 6 egg(s)
• 250 ml milk
• 250 ml mineral water (with carbonation)
• 1 tsp, level baking powder
• vegetable oil (for baking)

Instructions

1. 1. Separate the eggs. Make sure the yolk stays in the egg white.
2. 2. Beat the egg white with the sugar vigorously. Wait until the mixture is firm and snowy.
3. 3. Mix the egg yolk well with the milk and water.
4. 4. Mix the flour with the baking powder. Baking powder is a leavening agent that fluffs up the batter.
5. 5. Add the flour mixture to the egg yolk liquid. Stir it in.
6. 6. Gently fold the stiff egg whites into the batter. This keeps it airy.
7. 7. Heat some fat in the pan.
8. 8. Cook the pancakes over medium heat. Wait until the bottom side is golden brown.
9. 9. Flip the pancakes. Cook the other side until it is also golden brown.
10. 10. The pancakes are particularly airy and fluffy thanks to the egg whites, the mineral water, and the baking powder.
11. 11. Enjoy the pancakes warm or cold.

Nutrition per serving

• kcal: 398
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 60 g