Fluffy pancakes

OUR JAPANESE PANCAKE MIX

Additional ingredients you need:

• 4 eggs
• 40 ml of milk
• 30 g unrefined cane sugar*
• 1 teaspoon of coconut oil - to grease the pan

* erythritol interchangeably

Preparation:

1. Preheat a frying pan over medium heat.
2. Separate the yolks from the whites.
3. put 50 g of the mixture into a bowl, add egg yolks and milk, mix to combine.
4. Blend egg whites until stiff, then add sugar and blend 1 minute more on high speed.
5. Add a tablespoon of beaten egg whites to the yolk mixture and stir to loosen the yolk mixture.
6. Only such a mixture of egg yolks add to the beaten whites and very gently, but thoroughly, mix with a spatula.
7. Transfer the mixture to a pastry sleeve and, through a 1 cm diameter hole, squeeze onto a pan (lightly greased), pancakes about 2 - 3 cm high. You can also line the balls with an ice cream scoop.
8. Cover the pan with a lid and fry on one side for 4 minutes then very gently flip to the other side and fry for 3 minutes also covered.
9. Serve still warm with your favorite sauce and fruit.