Thank you so much , I had just tried making it for my breakfast. It is tasty and look great. Anyway instead of 60g of sugar I reduce the sugar to 40g, it taste just nice for me. 😋
وصفة رائعة وشكرا كثيرا لذوقك لمشاركتنا وصفاتك الرائعة ولقيامك بعمل ترجمة للغة العربية Thanks alot for sharing your recipe with us you are so kind . thanks alot for translation in Arabic🌺🌷🌻🌹
Obrigada pela receita tão linda. Música suave, receita passo a passo e pela tradução. Isto chama-se carinho e respeito pelo que fazes e pelos seus seguidores. Obrigada e Deus te abençoe 🙏🏻
Vou fazer. Obrigada você pela receita traduzida. Eu costumo fazer as panquecas americanas, mas essas são mais delicadas , fofas e parecem saborosas. Mais uma vez obrigada, farei suas receitas traduzidas.😘😘😘❤️❤️
How does this work? I've tried it so many times and it always ends up being so creamy instead of foamy like yours!! I've heard that whisking it may ruin its consistency so I was avoiding breaking the bubbles but it still ends up like a liquid.. What am I doing wrong?
it seems like your egg white isnt stiff enough or it might overbeaten. This might help to put the egg white in the freezer for 15 mins (or less) while you do the cake batter. Then beat the whites at low speed at first add 1/3 (from recipe suggestion) of sugar, add more speed & 1/3 of sugar for few sec then add last sugar beat till stiff peak (egg whites shouldnt droop or fall off the whip). If you overbeaten the whites it will break down, get watery & lose their volume. Hope it might help..😉
M big fan of yours i love the way you bake n more love the way you teach in details n reply soon ...always find some eggless recipe in your bucket list .... do you have fb a/c ??
Hello there. Can I just use the regular all-purpose flour? I am not sure if I can find cake flour here in France. I really want to try these pancakes! 🤩 thank you s much.
