Yield: Yields 12 pancakes
These savory pancakes from the Savoie region of France are perfect for brunch or a simple dinner. Because of the beaten egg whites in the batter, you’ll need to cook the whole batch of matafans in one session, but leftovers reheat well.
Store leftovers layered between paper towels and wrapped in plastic. To reheat, put them in a dry skillet over medium heat until warm and crisp, about 1 minute per side.
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