Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Sponge Pancakes à la Sweet Blog - photo 1
← Recipes

Sponge Pancakes à la Sweet Blog

Desserts Breakfasts 40 min Medium 11 wyświetleń ~12.14 PLN - (0)
Rate:
(0)

Description

Delicate, fluffy sponge pancakes fried in a pan — a light variation on sponge omelets. The batter is more like whipped sponge cake diluted with milk, allowing the fried portions to rise and have an interior full of tiny air bubbles. Served warm with seasonal fruits and a dusting of powdered sugar, they look impressive and taste lightly vanilla and buttery. The inspiration from classic "sponge omelets" has been transformed into a simple recipe that can be made on a regular pan without using an oven. Perfect for a sweet breakfast, afternoon dessert, or an elegant presentation for guests. Visually: a golden, slightly wavy surface, a bright and springy interior; in terms of flavor: delicate sweetness and vanilla aroma with a light buttery note.

Składniki (11)

Servings:
4
  • Egg 3 szt.
  • White sugar 80 g
  • Milk 200 ml
  • Wheat flour 150 g
  • Baking powder 6 g
  • Melted butter 30 g
  • Rapeseed oil 15 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh strawberries 150 g
  • Powdered sugar 20 g
💰 Szacowany koszt dania: ~12.14 PLN (3.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Weigh and prepare all the ingredients. Take the eggs and butter out of the fridge about 20 minutes beforehand to reach room temperature — this makes whipping easier. Sift the flour and baking powder into one bowl. Measure the milk and place it next to the bowl. Wash and dry the strawberries if you plan to use them.

Ingredients: Egg, Wheat flour, Baking powder, Milk, Fresh strawberries
Use a large bowl (at least 2 l) to mix the dough. Sifting the flour will make the pancakes fluffier.

Cake

2

Separate the yolks from the whites (optionally: you can beat whole eggs, but separating them gives a lighter texture). In a medium bowl, beat the yolks together with half of the sugar (40 g). Whip with a mixer on high speed for 2-3 minutes until the mixture becomes light and creamy.

Ingredients: Egg, White sugar
Use a hand mixer or a stand mixer with whisk attachments. If you don't have a mixer, whisk vigorously for 5-7 minutes.
3

In a separate, clean bowl, beat the egg whites until stiff peaks form: start on low speed, gradually increasing to high. When the foam begins to form, add the remaining 40 g of sugar after 30 seconds and continue beating for another 2-3 minutes until the foam is glossy and forms stiff peaks.

Ingredients: Egg, White sugar
The bowl for whipping the egg whites must be dry and free from grease — even a little fat from the shell or a greasy dish will prevent the foam from forming.
4

Add the cooled melted butter and vanilla extract to the beaten egg yolks, and mix briefly on low speed (10-15 seconds). Then pour in half of the milk and stir with a wooden spoon or spatula just until combined.

Ingredients: Melted butter, Vanilla extract, Milk, Egg
The butter must be warm or slightly cooled — not hot, so it doesn't cook the egg yolks. Use a silicone spatula to avoid damaging the structure of the yolk mixture.
5

Sift the flour with baking powder and a pinch of salt into the egg yolk mixture. Gently mix from the center to the outside with a spatula until no raw flour is visible — short, gentle movements. The consistency should be thicker than pancake batter, but still fluid. If it seems too thick, add the remaining milk one tablespoon at a time until the desired consistency is reached.

Ingredients: Wheat flour, Baking powder, Salt, Milk
Do not mix too vigorously — this will reduce fluffiness. It's better to mix gently a few times than to beat for a long time.
6

Gently fold the whipped egg whites into the mixture — first add 1/3 of the whites, mix vigorously to loosen the batter, then add the remaining foam in batches and gently fold with a spatula from the bottom to the top until the mixture is uniform and light.

Ingredients: Egg
Use the folding technique instead of stirring — the goal is to retain as much air as possible from the whipped egg whites.

Resting

7

Set the prepared dough aside for 8-10 minutes at room temperature — this will allow the flour to swell and the air bubbles to stabilize slightly. In the meantime, heat the pan over medium heat.

Use a wide, non-stick pan with a diameter of 22-24 cm or a smaller pancake pan (20 cm) if you want thicker portions.

Frying

8

Set the heat to medium-low. Pour a little oil (about 1/2 tablespoon) onto the heated pan, spreading it with a brush or paper towel to create a thin layer. Use a ladle with a capacity of about 40-50 ml to place portions of the batter in the center of the pan (smaller portions will yield nicer, thinner pancakes).

Ingredients: Rapeseed oil
The best pan is one that distributes heat evenly. If the oil starts to smoke, reduce the heat — the goal is to achieve even browning without burning.
9

Fry each portion for 2-3 minutes on one side. Watch the edges of the pancake — when they start to set and small air bubbles appear on the surface, the bottom should be golden brown. Gently lift with a wide spatula and flip; fry for another 1.5-2 minutes until the other side is golden.

Flip the pancakes only once — frequent flipping causes them to deflate. Use a wide spatula to support the entire pancake while flipping.
10

Stack the fried pancakes on a plate, cover loosely with aluminum foil or another plate to keep them warm and slightly moist. If frying in batches, wipe the pan with paper every 3 portions and lightly grease it again with oil.

Do not keep the pancakes covered for too long — they will steam too much and lose their light crispness on the edges.

Serving

11

Before serving, slice the strawberries into rounds or quarters and arrange them on top of the pancakes. Sift powdered sugar evenly over the surface. Serve immediately — best when the pancakes are still warm.

Ingredients: Fresh strawberries, Powdered sugar
Additionally, you can add a tablespoon of Greek yogurt or maple syrup for a flavor contrast. If you are using other fruits, arrange them decoratively around the plate.

Final Tips

12

Check the taste and sweeten if necessary with additional fruits or syrup. Serve portions of 3 small pancakes per person as a sweet breakfast or 4-5 as a dessert. Ensure a contrast of temperatures and textures — warm pancakes and cold fruits look appealing.

If the pancakes are too heavy, next time beat the egg whites a little longer and fold them in more gently. Pancakes that are too thin mean that the batter was too runny — add 1-2 tablespoons of flour.

Fun Fact

💡

The technique of separating and whipping egg whites, and then gently folding them into the mixture, is a classic method for making sponge cakes — this gives the cakes a light, almost fluffy texture despite being cooked on a skillet.

Best for

śniadanie dla gości niedzielny deser

Tips

🍽️ Serving

Serve with fresh fruits, a dollop of Greek yogurt, or maple syrup. For a 'Sweet Blog' effect, stack the pancakes, garnish with mint, and dust with a thin layer of powdered sugar just before serving. You can also add a tablespoon of jam between the layers.

🥡 Storage

Best consumed immediately. Individual pancakes can be stored in the refrigerator for up to 24 hours in an airtight container — before serving, heat in a pan for 1-2 minutes on each side over low heat. Freezing is not recommended due to loss of fluffiness.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Lemon Easter Cake with Lavender Icing and Candied Peel 180 min

Lemon Easter Cake with Lavender Icing and ...

Cakes and Bakes
Cranberry-White Tart with Almond Filling 90 min

Cranberry-White Tart with Almond Filling

Cakes and Bakes
Spiced Plum Cake with Butter-Honey Crumble 90 min

Spiced Plum Cake with Butter-Honey Crumble

Cakes and Bakes
Ciasto marchewkowe z orzechami 150 min

Ciasto marchewkowe z orzechami

Desery
Fluffy Vanilla Doughnuts from the Oven with Lemon Glaze 50 min

Fluffy Vanilla Doughnuts from the Oven wit...

Desserts
Quiche Lorraine 90 min

Quiche Lorraine

Breakfasts

Recipe Categories

Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Breakfasts
Breakfasts

Breakfast is the most important meal of the day - energy for a good start and a tasty morning. Scrambled eggs, fried eggs, poached eggs, and omelets - protein classics. Oatmeal with fruits, nuts, and honey - a healthy and filling fit breakfast. American pancakes and French crepes - a sweet start ...

See all recipes in this category
Reklama