Don Chappellet's Zeppelin pancakes from The Breakfast Book (page 115) by Marion Cunningham

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bv_a4lgu6 on March 08, 2026

    These are so good and only marginally more work than a normal pancake. The bang for the buck is great. Today I realized mid recipe we had no butter and made them with oil and they were still great.

  • Tealismyname on March 31, 2016

    These are my favourite pancakes! They're so light and fluffy and not dense and doughy. I often switch out yogurt for the sour cream, or play around with the various dairy ingredients (I think it's important to have something a little thick or else it's too runny). The most important element is definitely the egg whites. I often serve this with poached fruit

  • emiliang on January 20, 2013

    Extremely light with just the perfect amount of tang from the buttermilk and sour cream. They have a creamier consistency than most pancakes -- closer to a sour cream hot cake than a pancake.

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