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Suggest a better descriptionCombine; stir til smooth; cover, letting stand for at least 1/2 hour. Batter should be thin (just enough to coat a spoon). If too thick, add a little more milk. Heat 5" or 6" skillet and grease lightly. Place a running-over tablespoon of batter in pan; tilt pan so batter covers bottom evenly. Cook about 1 minute on each side. I stack them on a plate with wax paper inbetween until ready to use. I have even put in a bag in refrigerator for a couple of days, then filled and nuked to heat. I usually fill with chicken "stuff". WEILER@NETAXS.COM (KRISTIN WEILER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 162 | ||
Calories from Fat: 59 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 265mg | 82 % | |
Sodium 91.2mg | 3 % | |
Potassium 120mg | 3 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 14.8g | ||
Protein 10.1g | 14 % | |
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: 162
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