Fresh sage is used to make a simple pancake, and Romano cheese is sprinkled on top. Excellent with sausage, bacon, and fried apples for breakfast, brunch, or supper.
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Additional Time: | 30 mins |
| Total Time: | 48 mins |
| Servings: | 4 |
| Yield: | 16 sage cakes |
Ingredients
- 1 cup sifted all-purpose flour
- 1 teaspoon white sugar
- ½ teaspoon salt
- 2 egg yolks
- 1 cup buttermilk
- 3 tablespoons chopped fresh sage
- 2 egg whites
- 2 tablespoons vegetable oil
- ½ cup grated Romano cheese
Instructions
- 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.
- 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.
- 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
| Calories | 296 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 566 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe and easy too! Nice savory pancakes with a hint of sage. The addition of the Romano cheese puts them over the top.
This was an amazing & easy supper dish! Ethereally light & fluffy (thanks to the beaten egg whites, which I didn’t even beat to “stiff peaks”)–subtle despite sage’s tendency to be strong–flavorful enough to be a satisfying meal in themselves! I made my own buttermilk with milk + lemon juice (so I didn’t have to run to the store), and used Parmesan cheese instead of Romano. Mm 🙂