Sara Salame

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Santa Clara pancakes

10 mins
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A typical recipe of Puebla, try this dessert of santa clara pancakes to end with a flourish any meal everyone will love.
Learn more about Sara Salame


60 portions
  • 1/2 cups Water
  • 150 grams powdered sugar
  • 1/2 teaspoons baking soda
  • 3 egg yolks
  • 300 grams vegetable shortening
  • 3 cups flour
  • 5 waxed papers
  • flour, to flour
  • 500 grams pumpkin seed, pumpkin
  • 500 grams sugar
  • 1/2 cups Water
  • 250 milliliters milk


Dissolve the icing sugar and baking soda with half a cup of water in a bowl, add the butter and beat until well blended.
Add the flour and mix well with your hands until it forms a paste. On a floured waxed paper place some pasta and cover with another sheet. Remove the paper from the top and cut the dough with a round cutter and carefully remove it to put it in the oven.
On the edge of each tortilla, put a strip of the same paste to form an edge; Mark all around with a fork to make a design of piquitos. Put the pancakes to rest (rest) for 24 hours and then place them in a preheated oven at 200º C for 12 to 15 minutes or until they are well cooked.
Let them cool and then refill them. To make the filling put the seeds to soak overnight in half a liter of water.
Wash well and grind them. Cook the sugar in half a cup of water until it takes a hard ball point, which is recognized when a little honey is placed in a glass of cold water to form a ball of hard consistency. Add the ground nugget, boil a little, remove from the fire and beat. When it has cooled a bit, add the milk, keep beating until it is cold and then fill the pancakes.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Angela Ruiz
01/07/2020 21:35:24
Hola como debo comorar la pepita cocida o cruda?

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