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Breakfast Pancakes

by

Yield: Serves 10.

Delicate pancakes with a nice nutty flavor. -The Victorian, Edgartown, Massachusetts


Ingredients:

  • 1-1/2 cups unbleached white flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1-1/2 tablespoons baking powder
  • 3 eggs, separated
  • 2 cups milk
  • 1/4 cup melted sweet butter (unsalted)
  • 1 cup chopped walnuts or pecans

Instructions:

Sift dry ingredients into bowl. Beat the egg yolks with milk and cooled melted butter and stir into the flour. Add nuts and blend. Beat egg whites until fluffy, then fold into batter.


Heat large skillet or griddle and oil lightly. Drop batter by small ladleful and brown on both sides. Serve with hot buttered syrup or honey.

Updated Monday, August 6th, 2007
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