In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
I would like to share with you this typical recipe from my original country region: the Spanish region of Navarre’. AJOARRIERO’:
Ingredients for 4 people: 800 g of cod 8 cloves of garlic 1/2 kg of home-made fried tomato sauce 4 ‘choricero’ peppers 1 dl olive oil 1 200 g potato 1 tsp chopped parsley
Preparation: Crumble the salt cod and leave it to soak in water for 24 hours in the fridge, changing the water every eight hours. Then scrape well and leave until all the water has drained away. Meanwhile, finely dice the garlic and the potatoes and place in an earthenware dish with some oil. When they are transparent, add the strips of previously soaked ‘choricero’ pepper.Cook on a low flame and when the ingredients are ready, add the cod. Stir a few times, trying not to break up the cod too much and add the tomato. Give the earthenware dish a couple of turns and after 10 minutes, sprinkle with the chopped parsley and serve.
Viewing 6 posts - 1 through 6 (of 6 total)
You must be logged in to reply to this topic.
SUBSCRIBE TO NEWSLETTER
We're not around right now. But you can send us an email and we'll get back to you, asap.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.