How to make irresistible, fluffy sponge-cake pancakes

Sponge-cake pancakes are like clouds gently falling onto the plate. They taste exquisite even when lightly dusted with cinnamon and powdered sugar. Such fluffiness only evokes admiration and smiles, especially on the faces of the youngest ones.

The best way to achieve pancakes' natural fluffiness is to utilise eggs' properties. Properly beaten egg whites create a stiff foam that gently lifts the pancakes during frying, transforming them from ordinary pancakes into little clouds.

Start beating the egg whites by cooling the eggs. This will make it easier to create foam from them. Remember to beat the whites in a clean and dry metal or ceramic bowl. Importantly, beat the whites until the foam becomes stiff, but avoid beating too intensely and for too long, as "overbeaten whites" will not allow for fluffy sponge-cake pancakes.

Ingredients:

• 240 ml of milk,
• 140 ml of sparkling water,
• 140 g of wheat flour,
• 3 large eggs,
• 2 tablespoons of sugar,
• pinch of salt,
• 2 tablespoons of vegetable oil + oil for frying.

Preparation:

1. Separate the egg whites from the yolks. Beat the yolks with sugar until fluffy.
2. Add the milk and sparkling water to the yolks while continuing to mix.
3. Next, add the sifted flour, a pinch of salt, and two tablespoons of oil to the mixture. Mix everything until you achieve a smooth batter.
4. Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the batter using a spatula.
5. Cover the finished batter and let it rest for 15-20 minutes.
6. After this time, mix the batter again and start frying the pancakes on a preheated, lightly greased pan.
7. Fry the pancakes on both sides until golden brown over medium heat.
8. Place the finished pancakes on a plate. Serve with fruits, whipped cream, jam, or other toppings.