Pacanga Pancake Recipe
Ingredients:
For 4 people
🕐 Preparation: 15 min.
🕐 Cooking: 5 min.
| For the meal: | ||||
|---|---|---|---|---|
| Phyllo Dough (Fresh) | 2 | Qty | ||
| Butter | 2 | Tbsp | ||
| For the Internal Fee: | ||||
|---|---|---|---|---|
| Bacon (Edible Piece) | 50 | Grams | ||
| Kashar (Cheddar) (Grated Fresh) | 1 | Cup | ||
| Tomato (Medium Size) | 3 | Qty | ||
| Green Pointed Pepper | 4 | Qty | ||
| Fine Salt | 1 | Tsp | ||
| Black Pepper | 1 | Tsp | ||
Instructions:
-
Wash the tomatoes and peppers and remove the seeds. Chop the ingredients as finely as possible, as we will use raw ingredients.
-
Finely chop the bacon with your hands. Pass the fresh cheddar on the coarse side of the grater. Divide the phyllo into two, then four, and triangular pieces.
-
Make a second layer with the edges of the dough on the wide parts of the dough where you will put the filling. First the tomatoes and peppers, then the pastrami and finally the grated cheddar form a rectangle and close it like a letter envelope. Wet the ends slightly with water and stick them.
-
Heat a flat and wide pan without oil, fry the pancakes on medium heat by turning them upside down until they turn pink and transfer them to the serving plate. Serve while hot, lightly oiled with butter. Enjoy your meal !
-
Note: You can also consume your pancakes without adding any oil.
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