Brazilian style tapioca breakfast pancakes
Mix water and polvihlo de mandioca. The mixture should be slightly damp and blended well together. Next, push the mixture through a strainer. Butter a non-stick pan and heat over high heat. Remove from the burner and using a strainer, add ¼ of the mixture into the pan.
Turn the heat back on to medium heat until the tapioca is light browned and becomes solid. This should take about 3 minutes. Flip the tapioca and brown the other side for another 2 minutes. Add cheese to the tapioca omelette, fold in half, brush in butter, and serve.
Tips and warnings
- If the pancake falls apart in the pan, the original mixture may need more water. Add more water and strain the entire mixture again.
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