Return to Content

Breakfast Pancakes

Breakfast Pancakes
1 vote, 4.00 avg. rating (79% score)
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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.