| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Milchig, Egg dishes, Pancakes | 2 | Servings |
INGREDIENTS
| 4 | Eggs; | |
| 1 | c | Milk; |
| 1 | c | Flour; |
| 1/4 | c | Butter; |
INSTRUCTIONS
Preheat oven to 425. Place a 9x13 pan into the hot oven with the butter. Beat eggs well with a wisk or blender, add milk and continue beating, slowly beat in the flour. Pour batter in the HOT pan with sizzling melted butter. Bake 20-25 minutes. Do not open oven door to peak. Serve immediately with one of the following: 1. a squeeze of fresh lemon juice and a sprinlking of powdered sugar 2. sauted vegetables in the center of the pancake 3. sauted fresh fruit (apple, peach, cherries, etc.) ..... Per serving: 630 Calories; 36g Fat (52% calories from fat); 21g Protein; 54g Carbohydrate; 439mg Cholesterol; 400mg Sodium Recipe by: Sunset Magazine Posted to JEWISH-FOOD digest by Lorrin Lewis <lorrin@ix.netcom.com> on Aug 26, 1998, converted by MM_Buster v2.0l.
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