| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | German | Desserts, Breakfast | 4 | Servings |
INGREDIENTS
| 4 | Eggs, slightly beaten | |
| 2/3 | c | All-purpose flour, or unbleached flour |
| 1/2 | ts | Saccharin, liquid, or to taste |
| 1/2 | ts | Salt, |
| 2/3 | c | Skim milk, |
| 2 | tb | Ons, oil |
INSTRUCTIONS
Heat oven to 400°F. Grease two 9-inch round cake pans. In medium bowl, combine all ingredients; blend well. Pour batter into prepared pans. Bake at 400°F. for 20 minutes. Reduce oven temperature to 350°F. and bake for 10 minutes. Slide onto plates. Serve with fruit. Notes: When this recipe comes out correctly it will be somewhat rubbery. The pancake will not be flat and solid, but will have numerous air pockets that has peaks as high as 3-4 inches. Serving Ideas: Serve with fruit or with butter and low calorie syrup Per serving: 214 Calories; 11g Fat (48% calories from fat); 9g Protein; 18g Carbohydrate; 181mg Cholesterol; 341mg Sodium Recipe by: Low Calorie Cookbook Pillsbury No.7 1980 Posted to MC-Recipe Digest V1 #547 by Charles Davis <comet9@worldnet.att.net> on Apr 04, 1997
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