Sponge Pancakes

A recipe for very tender and airy pancakes. The pancakes are not thin, they go perfectly with any cream. They are very similar to sponge cake and are ideal for making a pancake cake. For the filling, I used protein custard cream and strawberries, very delicious!

Eggs

4 pcs

Sugar

2 tbsp

Salt

pinch

Flour

1 cup (200 ml)

Milk

2/3 cup

Water

5.9 tbsp (carbonated)

Sunflower oil

for greasing the pan

To make sponge pancakes, beat 4 egg yolks with sugar. Add milk and soda water, beat again. Then add sifted flour and mix well.

Beat 4 egg whites with a pinch of salt until stiff peaks form.

Gradually add the beaten egg whites to our mixture, stirring each time until uniform.

The batter should not be too liquid, but light and airy.

Immediately fry the pancakes on a well-heated and greased with vegetable oil pan. The batter does not spread easily in the pan, so help yourself with a ladle.

Fry the pancakes on both sides until golden brown.

For each pancake, I spread, using a pastry bag, protein custard cream and strawberries (I used frozen strawberries, I slightly chopped them in a blender) and rolled them into tubes.