Foam pancakes à la Didi

Ingredients for 4 servings:

• 4 m.-sized eggs
• 4 tbsp sugar
• 8 tbsp flour
• 1 tsp, heaped baking powder
• e.g. carbonated mineral water
• Butter for the pan

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Basic recipe

Separate the eggs. Beat the egg yolks with the sugar until frothy. Beat the egg whites until stiff peaks form. Mix the flour with the baking powder and sift. Gradually add the flour-baking powder mixture and the mineral water to the egg yolks. Add enough mineral water while stirring until a creamy, fluffy batter forms. Let the batter rise in the refrigerator for at least 1/2 hour. Remove the batter from the refrigerator and fold in the beaten egg whites. Heat a pan and melt a little butter in it. Pour a ladle of batter into the pan and cook on both sides until golden brown. Repeat this process until all the batter is used up. Spread the finished pancakes with hazelnut spread, jam, honey, etc., as desired, and serve.