Danish pancake.
Beat egg whites until stiff peaks form; set aside.
Beat egg yolks and sugar until well blended. Add remaining ingredients except egg whites. Beat until smooth. Fold in egg whites until well blended.
Healt pan until drops of water sizzle. Fill greased cups 3/4 full.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 225 | ||
Calories from Fat: 212 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 63.4mg | 20 % | |
Sodium 499.9mg | 17 % | |
Potassium 84.7mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 1.9g | 3 % | |
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: 225
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