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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.56 Kcal (270 kJ) | ||
| Calories from fat | 42.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 7% | |
|---|---|---|---|
| Cholesterol | 29.83mg | 10% | |
| Sodium | 192.18mg | 8% | |
| Potassium | 45.37mg | 1% | |
| Total Carbs | 1.54g | 1% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 105.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 185.79 Kcal (778 kJ) | ||
| Calories from fat | 123.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 7% | |
|---|---|---|---|
| Cholesterol | 85.85mg | 10% | |
| Sodium | 553.03mg | 8% | |
| Potassium | 130.58mg | 1% | |
| Total Carbs | 4.44g | 1% | |
| Sugars | 3g | 4% | |
| Dietary Fiber | 0.43g | 1% | |
| Protein | 11.61g | 8% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.8mg | 2% | |
| Calcium | 304.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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