QUIK AROMA 1 kg - Water 480 g - Fresh brewer's yeast 40 g - Eggs 360 g (6 medium) - Lemon 1 - Sugar to taste

Beat the eggs with the whisk. Dissolve the yeast in the warm water and incorporate into the whipped eggs, stirring with a spatula. Add the grated lemon and then the QUIK AROMA, being careful not to form lumps. Help yourself with the spatula. The dough should be fluid and full-bodied (add a little water if necessary). Cover with plastic wrap and leave to rise for about 2 hours in a warm place. Bring plenty of frying oil to the right temperature. Prepare a tray with granulated sugar and another tray with kitchen paper. Take a little dough with a wet spoon and drop it into the hot oil. Cook the pancakes over medium heat until they are golden brown and cooked through. It is advisable to turn them often to obtain an even browning. Remove the pancakes from the oil, place them on kitchen paper to remove excess oil and then immediately roll them in the granulated sugar, pressing a little to make it stick better.