Preparation:
1. Prepare
the dough: Beat the egg yolks: In a large bowl, beat the egg yolks with the mineral water, 100g sugar, and vanilla sugar. Beat until soft and light.
Adding flour: Add 250 g of flour to the beaten egg yolks and mix gently at low speed with a spatula or mixer until the ingredients are combined.
Milk and remaining flour: Then add the milk, remaining flour (150g), and baking powder. Mix until the batter is smooth and uniform.
To rest the dough: Cover the bowl with a cloth or plastic wrap and let the dough rest for about an hour. This will allow the flour to rise properly.
2. Beat the egg whites. After
an hour, beat the egg whites until stiff peaks form. Use a clean, dry bowl and a high-powered mixer. The egg whites should be well-whipped and shiny.
To combine the ingredients: carefully fold the beaten egg whites into the prepared batter. Gently fold them in with a spatula to prevent them from falling.
3. Adding fruit
: If you’d like to add fruit, chop it into small pieces and gently fold it into the batter. You can also place it on top of the pancakes while frying.
4. Cooking
the pancakes: Heat a pan: Heat a large pan over medium-high heat and add a tablespoon of clarified butter.
Deep-frying: Pour portions of the batter into the heated pan, forming round pancakes. Fry on both sides until golden brown (about 2-3 minutes per side). Repeat until all the batter is used.
5. Serving:
The finished pancakes can be served warm or cold, with your favorite toppings. They’re delicious with maple syrup, yogurt, whipped cream, or simply dusted with powdered sugar.
