Fritters with whipped egg whites
The dough for these pancakes is mixed with whipped egg whites for a fluffy, tender texture. The fritters are fried in a small amount of vegetable oil - practically pancakes. They are a great breakfast option. Ingredients (for 2 servings)
Flour - 30 gr
Eggs - 3 (2 yolks and 3 whites)
Milk - 20 ml
Vegetable oil - 10 ml for batter + 10 ml to grease the pan
Lemon juice - 1 teaspoon
Sugar - 40 gr
Vanillin - 1 pinch
*
For serving (as desired)
Butter - 25 g
Honey - 1 tbsp
Prepare the necessary ingredients.
Divide the eggs into yolks and whites. We need two yolks and three whites.
Add flour to the yolks, add vegetable oil (10 ml) and milk.
Mix with a whisk until a homogeneous mixture is obtained.
Add 1 tsp. lemon juice to the egg whites and beat with a mixer to a creamy consistency. Then, without stopping the beating, add the sugar and vanilla mixture and beat until stiff and stiff peaks.
Fold the egg yolk batter into the egg white mixture.
Gently knead into a smooth, fluffy batter.
Heat a frying pan, brush the bottom with vegetable oil (10 ml) using a cooking brush. Spoon or using a pastry bag, shape the dough into flat cakes about 5 to 6 cm in diameter and about 2 cm thick.
Fry the fritters on the lowest heat under a lid for about 1 minute on each side.
Fry all the fritters this way. I had 14 of them.
To serve, combine butter and honey in a bowl or bowl.
Melt the honey and butter in the microwave.
Before serving, pour honey butter over the pancakes and garnish with berries.
Bon appetit