Golden Pancakes with Pecorino and Prosciutto

1. 1

   Sift flour and salt into bowl.

2. 2

   Add egg, then gradually whisk in 1 1/2 cups water (batter will be thin).

3. 3

   Pour batter through strainer set over measuring cup.

4. 4

   Heat 12-inch nonstick skillet over medium-high heat.

5. 5

   Add 1 teaspoon oil to skillet; brush over skillet.

6. 6

   Pour in 1/3 cup batter, immediately tilting skillet to allow batter to spread over bottom (if batter does not spread easily, thin with more water by teaspoonfuls).

7. 7

   Cook until pancake is light golden on bottom, about 2 minutes.

8. 8

   Turn pancake over and cook until bottom is light golden, about 1 minute.

9. 9

   Transfer to paper towels.

10. 10

    Repeat with remaining batter, adding 1 teaspoon oil to skillet for each pancake and stacking pancakes between paper towels.

11. 11

    (Can be made 1 day ahead.

12. 12

    Wrap layered with paper towels in foil and refrigerate.

13. 13

    Heat foil packet in 300F oven for about 15 minutes.)

14. 14

    Sprinkle 2 tablespoons cheese over each pancake.

15. 15

    Top each with 4 half-slices prosciutto.

16. 16

    Sprinkle with pepper.

17. 17

    Fold pancakes in half and then in half again, forming triangles.

18. 18

    Transfer to plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.