An interesting appy.
Preheat 1 Tbsp of oil in a non-stick skillet, set over medium, medium-high heat.
Preheat oven to 200 degrees F.
1. Make dipping sauce by combining the first six ingredients in a bowl. Cover and refrigerate until needed.
2. Place eggs in a bowl and beat until yolks and whites are blended. Mix in the stock, then the flour, salt and green onion until a batter is formed. Let batter sit and rest 5 minutes.
3. Spread one-half of the batter in the hot skillet. Cook the pancake for 3 minutes, or until set and golden brown on the bottom. Carefully flip and cook 2- minutes more on the other side.
4. Cook remaining batter in a second pancake.
5. Keep cooked pancakes warm in the oven.
6. Cut each pancake into 8 wedges, arrange on a platter and serve with the dipping sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 203 | ||
Calories from Fat: 64 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 132.2mg | 41 % | |
Sodium 635.4mg | 22 % | |
Potassium 164.4mg | 4 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 24.6g | ||
Protein 7.9g | 11 % | |
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: 203
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