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Lace Pancakes From Galicia -Filloas- spanish 100 gm plain flour 1 salt 250 ml water 500 ml milk 5 eggs, well beaten Put the flour and little a little salt in a bowl and gradually blend in the water and milk. Then mix in the eggs and beat well. Rest the mixture in the refrigerator for a couple of hours before using. Heat the pan. Pour in a spoonful of batter, at the same time brushing it across the pan. Use as little batter as possible so that the pancakes are really thin. Cook one side, then carefully turn the pancake using a palette knife and cook the other side. Remove from the pan and keep the pancakes warm while you continue to fry the remaining batter. (Serves 8 pancakes) Contributor: Esther Pérez Solsona Yield: 1 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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