Direction: Bring to the boil in a pan with high sides 250 ml of water with 50 g of butter. Once boiling remove from heat and pour the mixture for pancakes. Stir with a wooden spoon until the mixture will form a single smooth mass. Heat on fire thus obtained by moving the ball with the spoon for a few seconds. When the mixture is warm empty it into a bowl, add 3 eggs one at a time, stirring constantly, preferably with an electric mixer, so as to soften the dough until the dough is smooth, homogeneous and heavy that is detached from spoon with large spikes. If you want you can, at this point, add 100 g of raisins washed and dried or 2 apples, peeled and cut into small pieces. Direction for frying: Heat in a pan a generous amount of oil. To determine if the heat of the oil is optimal for frying dip a wooden spoon if around spoon form of bubbles, the oil temperature is correct. With the help of two tablespoons withdraw a small portion of dough and dip it in the oil, turning occasionally, after which it is inflated, until the color is golden. We recommend that you do not dip into the oil at the same time too many pancakes and even a single pancake at a time, otherwise you may have a wrong baking. Remember to check in once in a while the temperature of the oil, if using a deep fryer set the temperature to 180 ° C. Remove the fritters from the oil drain leaving them, pass them on absorbent paper and allow to cool. Serve the pancakes after being sprinkled with icing sugar.
Pancakes mix: wheat flour type “00”, sugar, corn starch, leavening agents: diphosphate, sodium hydrogen carbonate; flavours, salt. Icing sugar: sugar, corn starch.
291 g / 360 g
18 / 90