Added to shopping list. Go to shopping list.
Ingredients48 m servings 296 cals
Original recipe yields 4 servings (16 sage cakes)
- 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.
Per Serving: 296 calories; 13.9 g fat; 29 g carbohydrates; 13.2 g protein; 120 mg cholesterol; 566 mg sodium. Full nutrition
ReviewsRead all reviews 2
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--flavo...