Fluffy egg-white pancakes covered in Crown Maple Syrup, served with an egg yolk omelette and sausage.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Crown Maple and Front of the House.
INGREDIENTS
- 1 cup Flour
- 1 cup Buttermilk
- 3 ea. Egg whites (whipped into stiff peaks)
- 1 tsp. Sugar
- 1 tsp. Salt
- Crown Maple syrup
METHOD
- Mix flour, buttermilk, sugar and salt. Fold in egg whites.
- Cook pancake batter on a cast iron pan until golden.
- Make a yolk omelet with leftover egg yolks.
- Smother in Crown Maple syrup.
