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Suggest a better description1. Melt butter 2. Sift dry ingredients 3. Beat egg and add milk, melted butter and the vanilla to blend well. 4. Stir liquids into dry mixture just until dry ingredients are wet Do not overmix. It should have the consistency of thick cream. 5. Heat a skillet and grease it lightly. 6. Pour 2 tbs of the batter onto the hot skillet and spread it with the back of a spoon to make a 3 1/2 " round. 7. Cook over low heat until bubbles start to appear on top and bottom is golden. 8. Flip pancake over and cook on the other side. 9. Repeat this procedure with the rest of the batter. Posted to EAT-L Digest by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (453g) | ||
Recipe Makes: 1 | ||
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Calories: 1523 | ||
Calories from Fat: 384 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.6g | 57 % | |
Saturated Fat 24.3g | 122 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 306.7mg | 94 % | |
Sodium 1246.7mg | 43 % | |
Potassium 401.8mg | 11 % | |
Total Carbohydrate 252.8g | 74 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 246.5g | ||
Protein 31.5g | 45 % | |
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: 1523
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