GOLDEN PANCAKES WITH PECORINO AND PROSCIUTTO 
These crepe-like pancakes also make a great brunch dish. 
MAKES 6

1 cup unbleached all purpose flour
1/4 teaspoon salt
1 large egg
1-1/2 cups (or more) water

6 teaspoons extra-virgin olive oil

12 tablespoons freshly grated pecorinoRomano cheese (about 3 ounces)
12 very thin slices prosciutto, each cut crosswise in half

Sift flour and salt into bowl. Add egg, then gradually whisk in 1-1/2 
cups water (batter will be thin). Pour batter through strainer set 
over measuring cup.

Heat 12-inch nonstick skillet over medium-high heat. Add 1 
teaspoon oil to skillet; brush over skillet. 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. 
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. Heat foil packet in 300 of oven for 
about 15 minutes.)

Sprinkle 2 tablespoons cheese over each pancake. Top each with 
4 half-slices prosciutto. Sprinkle with pepper. Fold pancakes 
in half and then in half again, forming triangles. Transfer to plates.