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Sara Salame

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Recipe

Santa Clara pancakes

10 mins
Half
10
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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

Ingredients

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

Preparation

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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Angela Ruiz
01/07/2020 21:35:24
Hola como debo comorar la pepita cocida o cruda?

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