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Recipe
Crisp Olive Oil Pancakes With Cheese Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 550g | |
| Calories 1615 | |
| Calories from Fat 503 | 31% |
| Total Fat 57.06g | 71% |
| Saturated Fat 7.96g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2340mg | 98% |
| Potassium 335mg | 10% |
| Total Carbs 238.47g | 64% |
| Dietary Fiber 8.4g | 28% |
| Sugars 0.84g | 1% |
| Protein 32.28g | 52% |
Ingredients Convert Measures
- 2 1/2 c. all-purpose flour or possibly more if needed
- 1 tsp salt
- 1/4 c. extra virgin olive oil
- 1 lrg egg beaten to blend
- 3/4 c. hot water
- Additional extra virgin olive oil
- 2 c. grated Manchego or possibly
- pecorino Romano cheese more or possibly less
Directions
- Stir flour and salt in large bowl to blend. Using rubber spatula, fold in 1/4 c. oil, then egg. Gradually stir in 3/4 c. hot water to create soft dough. Knead in bowl till smooth and elastic, flouring lightly if necessary, about 5 min. Cover with plastic wrap and let rest 20 min.
- Cut dough into 4 equal pcs; cover 3 pcs with plastic. Roll out remaining piece on work surface to 13-inch rope. Cut rope into 10 equal pcs. Roll 1 piece at a time into 5-inch rope. Dip fingers in oil and flatten rope to 1-inch-wide ribbon. Roll ribbon tightly into coil. Stand coil up on 1 end. Flatten slightly and roll out coil to 3-inch-diameter round. Cover round with plastic. Repeat with remaining dough, covering rounds with plastic to prevent drying.
- Pour sufficient oil into heavy large saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan; heat oil to 350 degrees. Fry dough rounds in batches till golden, about 1 1/2 min per side. Transfer pancakes to paper towels to drain. Sprinkle hot pancakes with cheese. Serve hot or possibly at room temperature.
- This recipe yields about 40 pancakes.
- Comments: Cracker-like pancakes are a nice snack.
- Yield: 40 pancakes
