Preheat oven to 425. Place a 9x13 pan into the hot oven with the butter. Beat eggs well with a wisk or blender, add milk and continue beating, slowly beat in the flour. Pour batter in the HOT pan with sizzling melted butter. Bake 20-25 minutes. Do not open oven door to peak. Serve immediately with one of the following: 1. a squeeze of fresh lemon juice and a sprinlking of powdered sugar 2. sauted vegetables in the center of the pancake 3. sauted fresh fruit (apple, peach, cherries, etc.) ????? Per serving: 630 Calories; 36g Fat (52% calories from fat); 21g Protein; 54g Carbohydrate; 439mg Cholesterol; 400mg Sodium Recipe by: Sunset Magazine Posted to JEWISH-FOOD digest by Lorrin Lewis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (252g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 217 (36%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 61.1mg||19 %|
|Sodium 5.4mg||0 %|
|Potassium 126.7mg||3 %|
|Total Carbohydrate 85.5g||25 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 82.5g|
|Protein 11.8g||17 %|
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: 611
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!