And this is the exact title of recipe number 1029 in the book «1080 Recetas» by Simone Ortega, a classic of Spanish kitchens. It really can't get any simpler or more delicious. There are loads of pancake variations out there, but let's start with the basics and just enjoy ;-).
Ingredients
- 200 g (1 ⅔ cups) flour
- ½ teaspoon of salt (in Simone's words: «the mocha-spoon kind», so really tiny)
- 3 teaspoons of Royal-type baking powder
- 1 tablespoon of sugar
- 1 tablespoon of olive oil
- 2 eggs
- 1 glass (a water glass) of cold milk (about 200 ml / ¾ cup + 1 tbsp)
Method
Here I'm not going to follow the traditional recipe, I'm going to make it way easier for you, so you can whip up some pancakes even before heading off to work.
- Put all the ingredients in a blender jug or bowl and blitz them with a hand blender or any kitchen robot until you get a smooth, even batter.
- Heat a pan and, when it's nice and hot, pour a bit of the batter in the center. It'll form a perfect circle. Cook it over medium heat.
- When you see bubbles forming all over the surface, that's the moment to flip it with a spatula and cook it for a similar time on the other side.
- Repeat with all the batter.
- Serve with syrup, jam, chocolate, fruit, or whatever you like best.
PiC Tips
- If you don't quite trust your pan's non-stick coating, you can add a little butter or oil to keep them from sticking.
- If the olive oil flavor is too strong for you, you can swap it for sunflower oil.
- If you don't want to make all the batter at once, you can keep the raw batter in the fridge and make the rest of the pancakes the next day (two days of guaranteed happiness). Or you can just halve the recipe directly (it divides easily).
