Master Recipe for Tiny Pancakes

5.0(184)

Some months ago, I remembered something I learned in Madrid called a tortillita, which inspired me to produce a kind of eggy pancake — or, if you like, a floury omelet — laced with shrimp, parsley and onion. Thus began my season of tiny pancakes. The options are endless.

by Mark Bittman·published 2013-12-08

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Quick, Appetizer, Main Course

Servings

8 pancakes

Total time

10 min

Calories / serving

16 kcal

Ingredients (5)

serves

1 eggegg
2 teaspoons water or milkmilk
2 tablespoons flourflour
Salt and peppersalt-and-pepper
Olive oilolive-oil

Instructions (1 steps)

01Beat together 1 egg, 2 teaspoons water or milk and 2 tablespoons flour. Stir in 1/3 to 1/2 cup of any of the suggested ingredients, finely chopped; season with salt and pepper (or sugar if you are making sweet pancakes). Add a not-too-thin layer of olive oil (or butter) to a large skillet over medium heat. When hot, spoon in 8 pancakes, and cook, turning once, until golden on both sides, 2 or 3 minutes per side.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.