Eleanor Roosevelt's Dessert Pancakes
Recipe: #30950
November 18, 2018
Categories: Breakfast, Desserts, Eggs, New England, Vegetarian, Flour, Kosher Dairy more
"She liked these at the end of her life she used Vermont maple syrup on each pancake and maple sugar on top and pancakes were the size of the pan"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (383.1 g)
- Calories 838.1
- Total Fat - 35.7 g
- Saturated Fat - 19.6 g
- Cholesterol - 286.2 mg
- Sodium - 822.2 mg
- Total Carbohydrate - 112.5 g
- Dietary Fiber - 9.6 g
- Sugars - 47.7 g
- Protein - 24.1 g
- Calcium - 455.3 mg
- Iron - 4.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Beat the egg whites until stiff
Step 2
Sift the dry ingredients together
Step 3
Mix yolks milk and butter
Step 4
Pour into dry ingredients mix
Step 5
Fold in whites
Step 6
Cook 4 pancakes in large skillet one at a time spraying pam between each cake
Step 7
Butter each cake and pour 2 tablespoons syrup on each one you have a little extra if needed
Step 8
Stack the cakes on top cake butter and sprinkle sugar on top
Step 9
Cut into wedges
Tips
- Maple sugar