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Breakfast Pancakes

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

Yield: Serves 10.

  • 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

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.

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