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. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


  • 1 cup Flour
  • 1 cup Buttermilk
  • 3 ea. Egg whites (whipped into stiff peaks)
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • Crown Maple syrup


  1. Mix flour, buttermilk, sugar and salt. Fold in egg whites.
  2. Cook pancake batter on a cast iron pan until golden.
  3. Make a yolk omelet with leftover egg yolks.
  4. Smother in Crown Maple syrup.

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