After craving pupusas all week, my boyfriend created these Spanish-inspired pancakes. The pancakes combine the perfect amount of fluff with spice and crunch, fantastically contrasting with the little bursts of tomatoes. They’re kind of like pizzas, but then again they’re kind of like tacos. To know me is to know pizza and tacos are two of my top ten favorite things in the universe, so obviously these tapas-styled frisbees of flavor blew my mind. I loved them so much I actually ended up eating them for breakfast the next day as well (like all good pizza or mexican food should be).
• 1 cup wheat flour
• 1 yellow chili (fine dice)
• 1 tablespoon red onion (fine dice)
• 2-4 cloves garlic (fine dice)
• 1-½ cups warm water
• Paprika (smoked if possible)
• Olive oil
• Cherry tomatoes
1. Drizzle olive oil over hot skillet and sauté yellow chili, red onion and garlic until light brown. Set aside.
2. In mixing bowl, add wheat flower, ½ tablespoon paprika and a pinch of salt and pepper. Slowly mix in warm water and contents from skillet. Set aside for at least 20 minutes.
3. Clean out the skillet from earlier and place back onto the burner. Set heat to high and let the pan warm up. When ready, drizzle olive oil onto skillet and then dump batter into skillet. Use ‘pancake theory’ here – I suggest flour tortilla size. Saute for 2-5 minutes until golden brown, flip and repeat until you have four pancakes. Set aside on aluminum foil or a baking sheet.
4. Set oven to broil.
5. Add a handful of spinach, sliced cherry tomatoes and soyrizo to the top of the pancake. Place in broiler until edges are brown (if tomatoes look like they need more time, just move to the oven).
6. Let cool for 10 minutes and serve.
I seriously hope you make these. They were delicious and so easy! Cook time was only around thirty minutes, making the entire process a little under an hour. If you do end up whipping these bad boys up, tell us about your experience in the comments.
Big thanks to my amazing boyfriend & the best cook I know, Ben.♥