For a variety of fillings, such as walnut, it's traditionally served with coalhada.
To make the syrup
1/3 cup sugar (60 g)
1 cup water (240 ml)
To make the filling
9 walnuts (55 g)
8 tablespoons confectioner's sugar (25 g)
1/2 cup orange blossom water (120 ml)
To make the batter
1/2 cup all-purpose flour (60 g)
1 tablespoon active dry yeast
1 tablespoon sugar
a pinch of salt
1/2 cup water (120 ml)
For a variety of fillings, such as walnut, it's traditionally served with coalhada.
To make the syrup
1/3 cup sugar (60 g)
1 cup water (240 ml)
To make the filling
9 walnuts (55 g)
8 tablespoons confectioner's sugar (25 g)
1/2 cup orange blossom water (120 ml)
To make the batter
1/2 cup all-purpose flour (60 g)
1 tablespoon active dry yeast
1 tablespoon sugar
a pinch of salt
1/2 cup water (120 ml)
Make the syrup: In a medium saucepan, combine the sugar and water
Bring to a boil over high heat, stirring constantly with a wooden spoon, until the mixture thickens slightly (approximately 8 minutes)
Remove from heat and let cool
Make the filling: In a blender or food processor, grind the walnuts with confectioner's sugar until smooth (approximately 1 minute)
Pulse in the orange blossom water and set aside
Make the batter: In a blender or food processor, combine all the ingredients and blend until smooth (approximately 30 seconds)
Set aside
A medium non-stick skillet with an 11-cm diameter
Add one tablespoon of batter to the skillet and cook over medium heat, allowing bubbles to form on top and the pancake to brown on the bottom (approximately 2 minutes)
Do not flip the pancake
Remove from heat and let cool on paper towels
Repeat with the remaining batter to make a total of eight pancakes
Place one tablespoon of the reserved filling in the center of each pancake
Fold the pancake into a neat square shape, pressing gently to seal the edges
Distribute the pancakes among four plates, drizzle with the reserved syrup, and serve immediately
Cals per serving: 150
