We hope that the aroma of one of the tortitas will be better to serve on the day with good pies. These pancakes are sweet, light and perfectly sponged . Ideal for a family day out or a brunch with friends. With just a few basic ingredients and a little bit of practice, you’ll get pancakes worthy of an American cafeteria!
Ingredients (for 10 tortitas):
250 g of harina
2 eggs
300 ml of milk
2 spoonfuls of sugar
1 portion of levadura quimica (approx. 11 g)
1 slice of salt
60 g of mantequilla derretida
1 tbsp of vanilla extract (optional)
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🥣 Instructions
1. Prepare the dry ingredients
In a large bowl, sieve the harina, the yeast, the azúcar and the salt.
2. Mix the liquid ingredients
In another bowl, beat the eggs with milk. Añade la mantequilla derretida y la vainilla if you decide to use it.
3. Form the mass
Keep the liquids free from the dry ingredients. Mix gently with a hand batid or a spatula, only necessary to integrate.
👉 No more batas: it’s normal that there are some grums!
4. Resting the mass (optional but recommended)
Already rest the mass between 10 and 15 minutes at room temperature. This is how the leavening takes place and the pancakes are more fried.
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5. Cocción
Calienta non-stick pan with medium heat.
Engrasa lightly with a bit of mantequilla or aceite.
Get a small portion of masa for each pancake.
Cook for 1 to 2 minutes until the burbujas appear on the surface.
From view to kitchen 1 minute more.
6. Enjoy
Serve well-heated pancakes with arctic syrup, honey, fruta fresca, mermelada or dark chocolate .
✅ Tips for perfect pancakes
Do not add too much of the mass → avoid queden duros.
Cook for a while at medium temperature → as it browns well so you can cook in the kitchen.
Personalize the recipe → add chocolate chips, platter rods or a piece of canela to vary.
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