Okay, so I grew up on the boxed manicotti shells that looked like tubes, but were made like pasta. I seriously had no idea that the tubes were formed by pancakes that are a little thicker than a French crepe. If you end up with what we call “Ooey Bird Eggs” — eggs with two yolks inside– do not use more than three of them in this recipe, and omit the fourth entirely.
Here’s What You’ll Need:
- 1 cup organic unbleached white flour, sifted
- 1 cup unchlorinated and unfluoridated water
- 4 organic pasture eggs
- 1/4 tsp. Real Salt
- A few drops of organic first-cold-pressed olive oil
Here’s How I do it:
- In a medium mixing bowl combine the flour, water and salt.
- Beat the mixture until it’s smooth.
- Beat in the eggs, 1 at a time.
- Heat a 6″ to 8″ skillet over medium heat.
- Grease the skillet with a few drops of oil.
- You will need to put approximately 3 Tbsp. of the batter into the skillet. You will have to eyeball this as the mixture will cook too quickly if you try to measure the batter into the skillet. Immediately rotate your wrist so that the batter spreads out evenly in the pan.
- Cook over low heat until firm. Do not brown. The pancakes will come away from the edges of the pan slightly when ready to flip.
- Flip over and cook on the other side of the pancake. The edges will separate from the pan slightly when ready to remove from the pan.
- Place on a plate to cool.
- This recipe will make approximtely 12 to 14 pancakes.