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Suggest a better descriptionHeat oven to 400F. Grease two 9-inch round cake pans. In medium bowl, combine all ingredients; blend well. Pour batter into prepared pans. Bake at 400F. for 20 minutes. Reduce oven temperature to 350F. 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 290.7mg | 10 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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