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Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 611 | ||
Calories from Fat: 217 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 5.4mg | 0 % | |
Potassium 126.7mg | 3 % | |
Total Carbohydrate 85.5g | 25 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 82.5g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 611
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