Filloa
Filloa, the Galician pancake, is one of the oldest traditional dishes in Northern Spain. It has been made since the Middle Ages and was mainly consumed during the carnival season. The special feature of filloa is that it is made with lard, which gives it an extra rich flavor and texture. In Spain, it is eaten both sweet and savory: filled with honey, sugar, or chorizo and cheese. There is nothing better on a cold winter evening than the smell of freshly baked Filloa filling the kitchen. The secret to perfect Filloa is a thinly spread batter and baking at the right temperature, which ensures a slightly crispy outside and a soft inside.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, sift together the flour and salt to ensure an even consistency.
2
Crack in the eggs and whisk together with a whisk or hand mixer until combined.
3
Gradually add the milk and water while continuously mixing to achieve a smooth, lump-free batter.
4
Melt the lard and stir it into the batter. Let the batter rest for 15 minutes to allow the flour to fully absorb the liquid.
5
Heat a non-stick skillet over medium heat and lightly grease it with lard.
6
Pour a small amount of batter into the skillet, and spread it in a circular motion to create a thin layer.
7
Cook the filloa for about 1 minute, until the edges are lightly golden brown. Gently flip with a spatula and cook for an additional 30 seconds.
8
Repeat the cooking process with the remaining batter, greasing the skillet with lard as needed.
9
Serve the filloa with sweet or savory fillings, such as honey, sugar, or chorizo and cheese.
