Tortilla pancakes
By TyrelPouros
Ingredients: salt,spinach,leek,shrimp skin,eggs,sesame oil,flour,oil,corn flour
Recipe Recommendations
- corn flour 300 grams
- flour 100 grams
- spinach a small handful
- leek a small handful
- eggs two
- shrimp skin appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- oil appropriate amount
Steps for Tortilla pancakes
1
Mix corn flour and flour with warm water to form a batter, stir well and set aside.
2
Select a small handful of spinach and wash it.
3
Blanch in boiling water, rinse with cold water, and pinch the water slightly dry.
4
Heat the oil in a frying pan, beat the eggs into egg liquid, pour it into the pan, and use chopsticks to divide them into floc.
5
Stir fry the shrimp skins in the pan over low heat to remove the fishy smell and enhance the aroma. Roll the fried shrimp skin into shrimp powder with a rolling pin.
6
Wash the leeks and cut them into pieces. Place it in a bowl, sprinkle with sesame oil and mix well. When making leeks this way, no water will come out.
7
Chop the spinach into fine pieces, place it in a leek bowl with the stir-fried eggs and shrimp skin powder, sprinkle with salt, and mix well so that the filling is ready.
8
Pour a small amount of oil into the pan, turn on low heat, use a spoon to scoop two spoonfuls of batter into the pan, and then place the filling on half of the cake.
9
After the cake is slightly solidified, carefully fold the half without the filling and cover the filling, gently press the edge, and move to the edge of the pan and fry slowly.
10
Continue steps 8 and 9 until you have finished frying the cake.Tortilla pancakes Make Tips
The batter can be as you like. The ratio of cornflour to white flour can be 7:3 or 6:4, or half of the same will work. The shrimp skin will not smell fishy after being stir-fried in the pan.