Egg white pancake
Egg white pancake is a delicacy in its own right. And a great way to avoid food wastage, when you have used the yolks for pasta, gratins or dessert.
Most of the time I only use the egg yolk for making pasta, and there are several other culinary creations such as thick creamy sauces like lamb in lemon sauce, rich mayo for vitello tonnato and irresistible desserts of the coffee mousse type that call for yolks only. In other words, I end up with quite a lot of leftover egg whites.
Instead of just throwing the remains out, I try to use the egg whites in other dishes and one of my favourites is egg white pancake. After some experiments I’ve found that mixing an egg white pancakes batter of egg whites, a little flour, a little milk and a generous helping of Parmesan, provides the best taste and texture. Unlike an omelet, egg white pancakes are not rubbery. The cheese adds some depth to the flavour. You can easily adjust measures the number of egg whites, you wish to use. Egg white pancakes are easy to make, and they welcome a personal touch like a sprinkling of chili or a sprig of fresh rosemary.
1 tbsp flour
3 tbsp grated Parmesan
3 tbsp milk
1 egg white
1 big slice of boiled ham
Olive oil, salt and pepper
Mix flour, Parmesan and milk to a thick, smooth paste
Stir in egg white to make an egg white pancake batter. You can adjust the thickness by adding more milk.
Pour the batter onto a greased frying pan and fry it gently on both sides.
When the egg white pancake is almost done cover it with ham and roll it up.
Egg white pancake can be served as a light lunch or as antipasti and finger food, when sliced up and skewered with a toothpick.
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