ReceptnaptárLight Egg Pancake with Parmesan
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Ingredients
Method
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- Beat the egg yolks with the melted butter and a pinch of salt until fluffy.
- Work in the flour, then the sour cream, until you get a smooth, even mixture.
- Whip the egg whites into a stiff, glossy foam.
- Gently fold the foam into the yolk base, a little at a time, to keep the mixture as airy as possible.
- Pour into a smaller, buttered and floured baking sheet, and smooth out.
- Bake in a preheated oven at 190°C for 15-18 minutes, until it rises and turns golden.
- As soon as it's baked, sprinkle half of the grated parmesan over it, and fold it over like an omelette.
- Sprinkle the top with the remaining parmesan, drizzle with the hot, melted butter, and serve immediately, while it's still light and warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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