Small pancakes modeled on the Tortillita of Madrid - laced with shrimp, parsley or peppers.
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.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 160 | ||
Calories from Fat: 59 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 149.8mg | 46 % | |
Sodium 163.7mg | 6 % | |
Potassium 303.5mg | 8 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 9.5g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 160
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