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Ek het net helfte met kaneelsuiker gemaak. Die ander helfte kan mens die volgende dag bedien met die sous van die pampoenpoffertjies. Aldus Marlize Williams.

  • 750 g carrots
  • 3 cups of cake flour
  • 4 eggs
  • 1 orange
  • 1 teaspoon baking powder
  • salt
  • sugar and cinnamon (to taste)
  • frying oil

Peel and cook the carrots in water seasoned with a pinch of salt and orange peel.
When cooked, drain and remove the orange peel and mash the carrots.
Mix sugar with carrot puree, add the sifted flour and baking powder and mix well.
Add the egg yolks and the juice from the orange.
Beat the egg whites until firm and mix with everything.
Heat the oil in a pan and fry in spoonfuls, turning until evenly browned.
Remove with the help of a slotted spoon and drain on paper towels.
Sprinkle with sugar and cinnamon.

Resep: Trudy Erasmus Pienaar
Foto: Marlize Williams

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