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.
- 1 egg
- 2 teaspoons water or milk
- 2 tablespoons flour
- Salt and pepper
- Olive oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
46 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 23 milligrams cholesterol; 9 milligrams sodium
- 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.