| 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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