Usuba
Dairy-free pancakes with crispy edges
Fluffy pancakes on water with a crispy edge. Egg whites are beaten separately and added to the batter at the end, making the pancakes fluffy and tender. A dairy-free recipe.
- Total
- 60 min
- Standard serving
- 274.2 g
Ingredients
Total 6
Instructions
- 1
Step 1
Separate the egg whites from the yolks.
- 2
Step 2
Put the egg whites in the freezer for 10 minutes.
- 3
Step 3
Combine the egg yolks with water and whisk them together.
- 4
Step 4
Add flour gradually until the dough reaches the consistency of sour cream. You will need approximately 2 cups of flour.
- 5
Step 5
Add sugar to taste, salt, and a tablespoon of sunflower oil. Mix well.
- 6
Step 6
Remove the egg whites from the freezer and whip them until stiff peaks form.
- 7
Step 7
Carefully fold the whipped egg whites into the main batter, mixing from bottom to top.
- 8
Step 8
Fry the pancakes on a preheated pan with oil until golden brown on both sides.
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