How to make pancakes. Galician traditional recipe

How to make pancakes.  When in Galicia we sit at a table in a restaurant that will surely offer us some pancakes for dessert , today’s are the most traditional, as they were in the past.

A pancakes that, as Álvaro Cunqueiro told us, are typical of the Entroido:  “For Tuesday lardeiro, apart from  the pancakes ,  flowers   and orellas are made , with flour dough, eggs . ”

Within each of these specialties, that each master has his booklet is perfectly fulfilled, and there are almost as many recipes for these specialties as there are hands that prepare them. Today I want to bring you what would be some Galician pancakes in their salty version, Galician broth pancakes .

If we take a tour of the Galician geography, we can find a wide variety of styles of pancakes. We have the milk pancakes , with or without sugar in their dough, which combine milk and water. In the form of pancake , filled with cream or in the form of strudel .

Those that are served with syrup or honey, those that are served alone, those that are made only with water and are as thin as a sheet of paper. The thick and meaty ones with a lot of eggs and the ones with less, either accompanied by chocolate or with homemade applesauce . We have those that are served as dessert for their milk and sugar content and those that are made to accompany the stew as if it were bread.

Today I leave you the recipe for one of the most traditional, Galician broth pancakes. The famous  frixuelos , freixós, marrucho or filloas  that you know as the quintessential Galician dessert, but also a perfect way to fill with something salty. They can take as many forms as you can imagine. I hope you like them.

Preparation of the base of the pancakes. Amoado

1. We use pork broth, instead of water, as the liquid for these pancakes.
2. This broth can be we have from the preparation of a Galician stew based on pork back, rib and pork.
3. We reserve the necessary amount, when it is cold we store it in the fridge. The next day we can easily defat it.
4. The cold will make the fat you may have become solid at the top of the broth. With a simple spoon we can remove the superficial fat.
5. In a bowl, beat the eggs and add the defatted pork broth. We check the salt point, if necessary.
6. Once we have the broth and the eggs mixed, we incorporate the flour little by little, without stopping stirring, until a lump-free mixture remains.
7. We let the mixture sit for 1 hour. At this time the flour will “open”. We should have a thick and heavy cream.

Preparation of the pancakes. Final presentation

1. Once the resting time has passed, we put a non-stick frying pan on the fire and spread it with the pork bacon.
2. Mix the pancake mixture well and add 1 tablespoon of the mixture to the pan, when it is very hot.
3. Depending on the size of the pan, we will add more or less quantity. We should have a thin layer. Rotating the pan we spread the filling over the entire surface and return it to the fire.
4. We keep the pancake on the fire until it is golden on the bottom. We will know this because the edges begin to separate from the pan and bubbles will have formed on its surface. We lift one of the corners and turn the pan. Let it cook for a minute or two on this second side and remove.
5. We must be at all times controlling the temperature of the pan, it should not be excessively hot so that it does not burn, but it must be hot enough to brown it.
6. Before starting with a new pancake, we must smear the pan with the bacon again.
7. We are placing the pancakes on top of each other as we prepare them. We can enjoy them both cold and freshly made as the culmination of a great  Galician stew  and accompanied by a good  homemade coffee liqueur .

I encourage you to try them at home, other than the milk pancakes that you already know. You can see all the photos of the step by step of these  classic Galician pancakes in this album.

Tips for some Galician yummy pancakes

• Among its ingredients and as a liquid cooked broth is used. I am talking about the broth that we get by cooking different parts of the pork.
• This broth would be mainly the one that is made with spine, rib and pork. This broth is allowed to cool once ready and is defatted. So we will have a great broth ready for some incredible Galician broth pancakes .
• There are differences in texture, taste and smell with milk pancakes. These are pancakes that allow them to be much thinner.
• They are full of little holes as if it were a lace and they have a different, unmistakable and wonderful flavor, especially if we have the opportunity to enjoy them freshly made, delicious.
• Enjoy them as one of the desserts of the carnival or Galician entroido, with its entroido orellas or the famous fried milk .
• If you have an opportunity in Lestedo, very close to Santiago de Compostela, “A festa da Filloa” is usually celebrated . It is a gastronomic festival held since 1984 in the Coruña municipality of Boqueixón.
• It was born from the decision of the residents of the parish to recover a tradition of the Ulloa region and prolong the acts of the entroid. And it is celebrated on the Sunday following Carnival Tuesday, also called piñata Sunday.
• The high quality of the salty pancakes is due to the skill of the artisans to maintain the indicated temperature of the pancakes. These instruments are cast iron plates that start after 11.00 am and where you can prepare up to 1,500 pancakes per hour.
• Visitors have to exchange their money for pancakes , with which they can purchase the corresponding sweet or salty pancakes. Other Galician products such as ear, chorizo, churrasco, honey, … are also frequent at the party.