In two round cake pans, place 1/2 the butter in each & place in oven to melt while preheating to 425.
Blend the eggs, milk & flour in your blender.
Remove the pans from the oven and pour half of the batter in each pan.
Bake for 15-20 minutes until they're puffed up with golden-brown edges. Try not to open the oven.
To serve, squeeze half a lemon over each pancake & sprinkle with the powdered sugar.
Eat right away!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (47%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 217.7mg||67 %|
|Sodium 71mg||2 %|
|Potassium 164.6mg||4 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 30.3g|
|Protein 10.4g||15 %|
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: 314
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