Ingredients
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1 cup sifted all-purpose flour
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1 teaspoon white sugar
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½ teaspoon salt
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2 egg yolks
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1 cup buttermilk
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3 tablespoons chopped fresh sage
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2 egg whites
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2 tablespoons vegetable oil
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½ cup grated Romano cheese
Directions
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In a medium bowl, stir together the flour, sugar and salt. Stir in the egg yolks, buttermilk and sage all at once. Let the batter stand at room temperature for 30 minutes.
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In a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the sage batter.
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Heat the oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the skillet to make small pancakes. Flip when bubbles appear on the surface and cook until light brown on both sides. Repeat with remaining batter. Add more oil to the skillet if needed. Sprinkle Romano cheese over the pancakes while still warm.
Nutrition Facts (per serving)
296 | Calories |
14g | Fat |
29g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 296 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 5g | 24% |
Cholesterol 120mg | 40% |
Sodium 566mg | 25% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 1g | 3% |
Total Sugars 4g | |
Protein 13g | 26% |
Vitamin C 1mg | 1% |
Calcium 255mg | 20% |
Iron 2mg | 10% |
Potassium 181mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.