Brazilian Tapioca Pancakes
Naturally gluten-free crepes made from hydrated tapioca starch, crisped in a hot skillet.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy
Tapioca starch is moistened until it resembles wet sand, then pressed into a skillet where the granules fuse into a chewy, translucent disc. Fill with cheese, coconut, or ham for a quick Brazilian breakfast or snack. No batter mixing or resting is required, so these come together in minutes.
Ingredients
- 2 cups granulated tapioca starch (tapioca flour)
- 1/2 teaspoon salt
- 1/3 cup water
- 1 cup shredded mozzarella or queijo coalho cheese
- 1 tablespoon unsalted butter, for greasing the skillet
Method
-
In a medium bowl, combine the tapioca starch and salt.
-
Drizzle the water over the starch a little at a time, rubbing it in with your fingers until the mixture looks like damp sand and no dry powder remains at the bottom.
-
Pass the hydrated starch through a coarse sieve or your fingers to break up any clumps into fine, even crumbs.
-
Heat a 9-inch nonstick or well-seasoned skillet over medium heat and lightly grease with butter.
-
Sprinkle about 1/2 cup of the hydrated tapioca crumbs evenly over the skillet surface to form a thin, even layer covering the bottom.
-
Cook undisturbed until the granules fuse into a solid, opaque disc and the edges lift easily from the pan, about 2 minutes.
-
Scatter 1/4 cup of shredded cheese over one half of the pancake, then fold the other half over to enclose the filling.
-
Press gently with a spatula and cook until the cheese melts and the pancake is warmed through, about 1 minute per side.
-
Transfer to a plate and repeat with the remaining tapioca crumbs and cheese, regreasing the skillet as needed.
-
Serve warm, folded in half or rolled, while the cheese is still soft and gooey.
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Brazilian Tapioca Pancakes
Tapioca starch is moistened until it resembles wet sand, then pressed into a skillet where the granules fuse into a chewy, translucent disc. Fill with cheese, coconut, or ham for a quick Brazilian breakfast or snack. No batter mixing or resting is required, so these come together in minutes.
22 min 4 servings 220 cal
Ingredients
- 2 cups granulated tapioca starch (tapioca flour)
- 1/2 teaspoon salt
- 1/3 cup water
- 1 cup shredded mozzarella or queijo coalho cheese
- 1 tablespoon unsalted butter, for greasing the skillet
Method
- 1
In a medium bowl, combine the tapioca starch and salt.
- 2
Drizzle the water over the starch a little at a time, rubbing it in with your fingers until the mixture looks like damp sand and no dry powder remains at the bottom.
- 3
Pass the hydrated starch through a coarse sieve or your fingers to break up any clumps into fine, even crumbs.
- 4
Heat a 9-inch nonstick or well-seasoned skillet over medium heat and lightly grease with butter.
- 5
Sprinkle about 1/2 cup of the hydrated tapioca crumbs evenly over the skillet surface to form a thin, even layer covering the bottom.
- 6
Cook undisturbed until the granules fuse into a solid, opaque disc and the edges lift easily from the pan, about 2 minutes.
- 7
Scatter 1/4 cup of shredded cheese over one half of the pancake, then fold the other half over to enclose the filling.
- 8
Press gently with a spatula and cook until the cheese melts and the pancake is warmed through, about 1 minute per side.
- 9
Transfer to a plate and repeat with the remaining tapioca crumbs and cheese, regreasing the skillet as needed.
- 10
Serve warm, folded in half or rolled, while the cheese is still soft and gooey.
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