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8 Serves
82 Mins
In a large mixing bowl, combine warm water and yeast, allowing it to sit until foamy. Gradually stir in flour, sugar, and a pinch of salt to form a smooth, elastic dough.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
166 µg / 400 µgCalcium
204 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
174 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
782 mg / 4,700 mgSodium
308 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
30 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Cover the dough and let it proof in a warm place until it has doubled in size, approximately 45 minutes.
Prepare the filling by mixing brown sugar, cinnamon, and chopped nuts in a small bowl.
Divide the dough into equal portions, flatten each piece, place a spoonful of filling in the center, and seal the edges tightly to form a ball.
Heat a frying pan over medium heat with a small amount of oil. Place the dough balls in the pan and press them down with a spatula to flatten into pancakes, cooking until golden brown on both sides.
7
g40
g12
g
French
Colombian