lingboy's suggestion of beating egg whites for pancake-making stuck in my mind, since I do indeed vividly remember using my mom's stand mixer to do that for to make waffles as a kid.Maintaining the principles of tortilla-science that are so near and dear to my heart, I tried to make the simplest (at least, the simplest having already axiomatically decided to go to the effort of beating the egg white) reasonable probably-edible thing I could tolerate making. Thus:
1 egg, with the yolk removed by taking a water bottle, squeezing it, holding over the yolk, and unsqueezing, sucking the yolk into the water bottle, which is the most "hee heeeee"-inducing method of separating eggs ever
shake in plastic quart container until arm gets tired or it gets kind of foamy, whichever comes first
mix in:
1/4 cup milk
1/2 cup flour
cook on buttered pan
Result: surprisingly tasty! The missing egg yolk (and salt, and sugar) meant the flavor was a bit... blank. Texture was great, very sponge-cakey on the inside, but not undercooked-spongey.
