Hispanic culture is rife with tradition, and the tradition of Hispanic cuisine is vast and beloved by people all over the world. Hispanic cuisine can differ greatly depending on where food lovers may find themselves. The cuisine may not only be different from country to country but also can vary depending on where you go to a particular country. Pancakes might not be the first thing one thinks of when considering Hispanic cuisine, but in the Jerez region of Spain, a certain type of pancake known as a “tortillita” is especially popular. The following recipe is taken from James Campbell Caruso’s “España: Exploring the Flavors of Spain” (Gibbs Smith). While the recipe won’t take long to whip up, this flavorful dish will likely stick with you long after you’ve swallowed your last bite.
Tortillas (Shrimp Pancakes)
Serves 6
1⁄2 cup chickpea flour
1⁄2 cup white flour
1⁄2 teaspoon baking powder Salt and freshly ground black pepper 1 cup water
1⁄3 cup chopped onion or scallions
1⁄2 cup chopped raw shrimp
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro Olive oil
Instructions:
- Stir together the flours, baking powder, salt, and pepper.
- Add water and stir; the mixture should resemble heavy cream.
- Stir in the onions, shrimp, and herbs.
- Heat enough olive oil to coat the bottom of a nonstick pan; bring to high heat.
- Pour in half the batter, until it fills the center of the pan.
- Spread gently with a spoon to form a large pancake.
- Cook about 3 minutes, or until the pancake is set around the edges.
- Flip the pancake and cook for 3 minutes, then flip it again and cook it for another 30 seconds or so, until it is crisp on the outside but still moist inside.
- Remove from the pan and serve the first pancake immediately, while cooking the remaining batter.
