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Crisp Olive Oil Pancakes with Cheese

recipe 40 min
Total 90 Kcal 4 g protein 11 g carbs 4 g fat

Ingredients for serving

  • 6.7 g Water 0.03 x 1 cup (224g)
  • 14.9 g All-Purpose Flour 0.12 x cup (124g)
  • 6.2 g Pecorino Romano 0.22 x 1 oz (28g)
  • 2.2 g Egg white beaten 0.04 x piece (55g)
  • 1.7 g Oil, olive, salad or cooking 0.01 x cup (216g)
  • 0 g Salt, table 0.04 x dash (0.4g)

Instructions

  • Into a bowl, combine salt and flour.
  • Add ¼ cup oil and the egg into the mixture. Use a spatula to stir the mixture gradually and to form soft dough.
  • Knead in bowl until the mixture is elastic and smooth. Cover the bowl using some wrapping plastic and set aside for at least 20 minutes.
  • Cut dough into 4 equal pieces. Use plastic to cover 3 pieces.
  • Roll out the remaining piece on the work surface and cut into 10 equal pieces.
  • Now roll out individual pieces to form 5-inch rope.
  • Dip your fingers in oil and use them to flatten the rope to 1-inch wide ribbon.
  • Roll the ribbon slowly to form a coil.
  • Now flatten the coil to form a 3-inch diameter round.
  • Cover the flattened coil with plastic wrap.
  • Repeat the process with the remaining dough. Make sure you cover the rounds with plastic wrap to prevent drying out.
  • Add enough oil into a saucepan to reach a depth of ½ inch.
  • Heat the oil to about 350 degrees Fahrenheit.
  • Fry dough rounds until they are golden brown. Then transfer them to paper towels to drain excess oil.
  • Sprinkle the pancakes with cheese and serve immediately.

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