Ingredients:

• 250g of 00 flour
• 2 eggs
• 100g of sugar
• 200ml of milk
• 1 sachet of baking powder (about 16g)
• 1 teaspoon vanilla extract (or vanillin)
• Preparation of the dough:
  • In a large bowl, beat the eggs with the sugar until light and fluffy.
  • Add the milk and vanilla extract, continuing to mix.
  • Sift together the flour, baking powder and pinch of salt, then gradually add the dry ingredients to the egg mixture, mixing until smooth.
  • If desired, add grated lemon zest for a fresh, citrusy flavor.
• Dough Rest:
  • Let the dough rest for about 15-20 minutes. This will help the yeast to take effect and the pancakes will be fluffier.
• Frying:
  • In a deep frying pan or fryer, heat plenty of vegetable oil to a temperature of around 170-180°C.
  • Using a spoon, scoop out small amounts of dough and dip them into the hot oil. Fry a few pancakes at a time to avoid lowering the oil temperature too much.
  • Cook the pancakes for about 2-3 minutes per side, or until puffy and evenly browned.
  • Drain them on absorbent paper to remove excess oil.
• Decoration:
  • While the pancakes are still warm, you can dust them with icing sugar for a sweet finishing touch.
• A pinch of salt
• The grated zest of one lemon (optional)
• Seed oil for frying
• Powdered sugar for dusting (optional)
• Advice:
• You can add raisins previously soaked in water or rum to the dough for an extra touch.
• For an even more delicious variant, you can fill the pancakes with custard, Nutella or jam using a pastry syringe.
• The sweet pancakes are delicious freshly made, but can also be enjoyed at room temperature. Enjoy your meal!