Sage Cakes


"A plain pancake is made with fresh sage and topped with Romano cheese. Excellent for breakfast, brunch, or supper with sausage, bacon, and fried apples."
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48 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 566 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.



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...