Get ready to transport your taste buds to the vibrant streets of Spain with these mouthwatering Tortillita Pancakes! These golden, crispy delights are not just another ordinary pancake - they're a culinary masterpiece that will revolutionize your breakfast or appetizer game. Imagine a perfectly thin, crisp pancake packed with fresh green onions and colorful bell peppers, drizzled with olive oil and promising a burst of flavor in every single bite. Whether you're a seasoned chef or a curious home cook, these Tortillita Pancakes will become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup chopped green onions
- 1/2 cup chopped bell peppers
Instructions
- In a mixing bowl, combine 1 cup of all-purpose flour and 1/2 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Gradually add 1 cup of water to the flour mixture, whisking continuously until you achieve a smooth and lump-free batter. The batter should have a pourable consistency.
- Once the batter is ready, fold in 1/2 cup of chopped green onions and 1/2 cup of chopped bell peppers. Mix gently to distribute the vegetables evenly throughout the batter.
- Heat a non-stick skillet or frying pan over medium heat. Add 1/4 cup of olive oil to the pan, ensuring it coats the bottom evenly.
- Once the oil is hot, pour a ladleful of the batter into the skillet, spreading it into a thin, even layer. You can adjust the size of the pancake according to your preference.
- Cook the pancake for about 2-3 minutes or until the edges start to lift and the bottom is golden brown. Use a spatula to check the underside to ensure it’s cooked properly.
- Carefully flip the pancake using the spatula and cook the other side for an additional 2-3 minutes, until it is also golden brown and cooked through.
- Once cooked, transfer the pancake to a plate and cover it with a kitchen towel to keep it warm. Repeat the process with the remaining batter, adding more olive oil to the skillet as needed.
- Serve the Tortillita Pancakes warm, either as a side dish or as a main dish, garnished with extra chopped green onions or bell peppers if desired.
Tips
- Consistency is Key: Whisk your batter thoroughly to avoid lumps and ensure a smooth, pourable texture.
- Temperature Matters: Use medium heat to achieve that perfect golden-brown crispiness without burning.
- Oil Selection: Use high-quality extra virgin olive oil for authentic Spanish flavor and better browning.
- Don't Overcrowd: Cook pancakes one at a time to maintain their crisp texture.
- Experiment with Toppings: Try adding herbs like parsley or serve with a side of aioli or salsa for extra flavor.
- Fresh Ingredients: Use freshly chopped vegetables for the best taste and texture.
- Serve Immediately: These pancakes are best enjoyed hot and crispy right out of the pan.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 28g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
