Written by Sharvan Kumar

The perfect fluffy breakfast treat are sponge-cake pancakes.  

How should one create fluffy and soft sponge-cake pancakes?  

Using the qualities of eggs can help you to get the natural fluffiness of pancakes. Correctly beaten egg whites produce a strong froth that softly lifts the pancakes during fry, turning them from regular pancakes into small clouds.  

Ingredients: One cup of milk, three fifth cup of sparkling water, five ounces of wheat flour, three big eggs, two teaspoons of sugar, a pinch of salt, two tablespoons of vegetable oil plus oil for fried.  

Preparation: Sort the egg whites apart from the yolks. Sugar will help the yolks to become frothy.  

Still mixing, pour the milk and sparkling water to the yolks.  

To the mixture, then, include the sieved flour, a bit of salt, and two tablespoons of oil. Stir everything till the batter comes together smoothly.  

Once stiff peaks develop, beat the egg whites with a little salt. Spoon the beaten egg whites gently into the batter.  

Cover the completed batter then let it sit for fifteen to twenty minutes. Mix the batter once more following this period and begin to fry the pancakes on a skillet that has been warmed and slightly buttered.  

On medium heat, fry the pancakes both sides till golden brown. Arange the completed pancakes on a platter. Present with fruit, whipped cream, jam, or other garnishes.  

From East West Hunt

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