Master Recipe for Tiny Pancakes

By Mark Bittman

Updated April 10, 2023

Master Recipe for Tiny Pancakes
Sam Kaplan for The New York Times. Food stylist: Michaela Hayes.
Total Time
10 minutes
Rating
5(178)
Comments
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Some months ago, I remembered something I learned in Madrid called a tortillita, which inspired me to produce a kind of eggy pancake — or, if you like, a floury omelet — laced with shrimp, parsley and onion. Thus began my season of tiny pancakes. The options are endless.

Featured in: Not Just for Breakfast Anymore

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Ingredients

Yield:8 pancakes
  • 1egg
  • 2teaspoons water or milk
  • 2tablespoons flour
  • Salt and pepper
  • Olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

16 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 20 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Beat together 1 egg, 2 teaspoons water or milk and 2 tablespoons flour. Stir in ⅓ to ½ cup of any of the suggested ingredients, finely chopped; season with salt and pepper (or sugar if you are making sweet pancakes). Add a not-too-thin layer of olive oil (or butter) to a large skillet over medium heat. When hot, spoon in 8 pancakes, and cook, turning once, until golden on both sides, 2 or 3 minutes per side.

Ratings

5 out of 5
178 user ratings
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Comments

Janeen

Delish! We've been making these little beauties with half and half since we've been on covid-19 quarantine. We made a batch with poached salmon, onion and tarragon. We made another batched with chorizo and cheese and we made some with pancetta with a sprinkle of leftover potatoes. Yum!

Dick Blumenthal

Made these several times, with all skim milk, and sometimes with diced ham or just with something spicy like a dash of sirracha . Either way they were quite satisfying

Dino

So simple but different and folks just rave. Creativity is a plus! I added spinach, onion and feta which was the biggest hit compared to other creative additions.

Ella Gale

Chicken thigh, scallions, basil and lemon zest, because that's what I had on hand. Great, easy way to use leftovers

np

Actually follow the recipe as is or use 2:1 egg to flour ratio for next time. They were good but unevenly floury. Also may be helpful to use an egg beater, whisk, or immersion blender - I used a fork and it may have been for too short a time.

Alexandra

Can make these ahead and reheat? Thanks.

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