Golden Pancakes with Pecorino and Prosciutto

Health score
2%
Golden Pancakes with Pecorino and Prosciutto
45 min.
6
245kcal

Suggestions


Start your morning off right with these exquisite Golden Pancakes with Pecorino and Prosciutto! This delightful dish reinterprets the traditional pancake, elevating it to a savory masterpiece that is perfect for brunch or a leisurely breakfast. Imagine light, airy pancakes infused with the rich, nutty flavor of freshly grated pecorino Romano cheese, all beautifully complemented by the salty, savory goodness of prosciutto. Each bite is a delightful harmony of flavors and textures that will leave you craving more!

Ready in just 45 minutes, this recipe serves six people, making it an ideal choice for gatherings or a cozy family breakfast on weekends. With only a handful of simple ingredients, you can create a dish that looks and tastes gourmet. The pancakes are wonderfully versatile; they can be made in advance and warmed up for a fuss-free meal when you’re short on time.

Don’t forget to garnish with your favorite cracked pepper for an extra kick! Whether you choose to fold them into triangles for an elegant presentation or serve them flat, these pancakes are sure to impress. So, whip out that frying pan and treat yourself and your loved ones to a satisfying meal that’s as indulgent as it is delicious. Dive into the world of golden pancakes and let the flavorful experience begin!

Ingredients

  • large eggs 
  • teaspoons olive oil extra-virgin
  • ounces pecorino romano cheese freshly grated
  • 12 slices pancetta very thin
  • 0.3 teaspoon salt 
  • cup unbleached all purpose flour 
  • 1.5 cups water ()

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • whisk
  • sieve
  • aluminum foil
  • measuring cup

Directions

  1. Sift flour and salt into bowl.
  2. Add egg, then gradually whisk in 1 1/2 cups water (batter will be thin).
  3. Pour batter through strainer set over measuring cup.
  4. Heat 12-inch nonstick skillet over medium-high heat.
  5. Add 1 teaspoon oil to skillet; brush over skillet.
  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). Cook until pancake is light golden on bottom, about 2 minutes. Turn pancake over and cook until bottom is light golden, about 1 minute.
  7. Transfer to paper towels. Repeat with remaining batter, adding 1 teaspoon oil to skillet for each pancake and stacking pancakes between paper towels. (Can be made 1 day ahead. Wrap layered with paper towels in foil and refrigerate.
  8. Heat foil packet in 300°F oven for about 15 minutes.)
  9. Sprinkle 2 tablespoons cheese over each pancake. Top each with 4 half-slices prosciutto.
  10. Sprinkle with pepper. Fold pancakes in half and then in half again, forming triangles.
  11. Transfer to plates.

Nutrition Facts

Calories245kcal
Protein16.07%
Fat56.37%
Carbs27.56%

Properties

Glycemic Index
4.5
Glycemic Load
0.14
Inflammation Score
-2
Nutrition Score
6.8347826004028%

Nutrients percent of daily need

Calories:244.69kcal
12.23%
Fat:15.17g
23.33%
Saturated Fat:5.4g
33.74%
Carbohydrates:16.68g
5.56%
Net Carbohydrates:16.11g
5.86%
Sugar:0.19g
0.21%
Cholesterol:56.3mg
18.77%
Sodium:388.2mg
16.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.73g
19.46%
Selenium:14.89µg
21.27%
Phosphorus:169.77mg
16.98%
Calcium:161.29mg
16.13%
Vitamin B1:0.22mg
14.42%
Vitamin B2:0.21mg
12.14%
Folate:43.03µg
10.76%
Vitamin B3:1.89mg
9.45%
Manganese:0.15mg
7.46%
Iron:1.31mg
7.28%
Zinc:0.81mg
5.43%
Vitamin E:0.81mg
5.42%
Vitamin B12:0.31µg
5.22%
Vitamin B6:0.08mg
3.9%
Vitamin B5:0.37mg
3.68%
Magnesium:13.91mg
3.48%
Copper:0.06mg
2.83%
Vitamin K:2.81µg
2.67%
Fiber:0.56g
2.25%
Potassium:77.72mg
2.22%
Vitamin A:110.16IU
2.2%
Vitamin D:0.3µg
2.01%
Source:Epicurious