| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Accompanime, Eggs, Milk, Pancakes | 4 | Servings | |
INGREDIENTS
| 2 1/2 | c | Milk |
| 2 1/4 | c | Flour |
| 1 | pn | Salt |
| 2 | Eggs | |
| Butter or oil, for frying |
INSTRUCTIONS
Mix milk and flour together until smooth. Add the salt and eggs and beat in well. Heat a little butter or oil in a heavy pan (preferably one used only for pancakes). Tip out excess butter. Pour in just enough batter to coat the bottom of the pan. Fry on one side only if the pancakes are to be filled. REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 368
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 105.2mg
Sodium: 181.3mg
Potassium: 323.2mg
Carbohydrates: 61.2g
Fiber: 1.9g
Sugar: 8g
Protein: 15.4g