This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Sage Cakes

By: BETHMCAFEE

"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."

Rate/Review | Read Reviews (1)

What to Drink?
	Merlot

Prep Time:
10 Min

Cook Time:
8 Min

Ready In:
48 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 sage cakes

Ingredients

1 cup sifted all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
2 egg yolks
1 cup buttermilk
3 tablespoons chopped fresh sage
2 egg whites
2 tablespoons vegetable oil
1/2 cup grated Romano cheese

Directions

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.