Ingredients:
Beat the egg whites with the salt until fluffy.
Add the melted butter, the pomegranate juice, the milk and the flour and mix.
Grease the pan with a bit of sunflower oil and fry each pancake at medium fire about 1 minute on each side.
Be careful when turning upside down the pancakes because they are fragile.
Enjoy!
The original recipe can be found here
- 150-180 milliliters of milk
- 150 milliliters of pomegranate juice
- 120 grams of flour
- 50 grams of butter
- 3 egg whites
- a few spoons with sunflower oil
- salt
Beat the egg whites with the salt until fluffy.
Add the melted butter, the pomegranate juice, the milk and the flour and mix.
Grease the pan with a bit of sunflower oil and fry each pancake at medium fire about 1 minute on each side.
Be careful when turning upside down the pancakes because they are fragile.
Enjoy!
The original recipe can be found here
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