MASTER RECIPE FOR TINY PANCAKES
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.
Provided by Mark Bittman
Categories quick, appetizer, main course
Time 10m
Yield 8 pancakes
Number Of Ingredients 5
Steps:
- Beat 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 Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 0 grams, TransFat 0 grams
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