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Suggest a better descriptionPrepare the Dutch Baby Pancake: Place 10-inch cast iron pan in cold oven, then heat your oven to 425° F. Combine milk, eggs, 1 teaspoon of salt, and flour in blender and blend on high speed until the mixture is smooth. Carefully remove the hot cast iron pan and place on a flat, heat resistant surface. Add remaining 4 tablespoons of butter to pan and swirl around the bottom and sides of the pan. Quickly and carefully pour the batter into the pan and return the pan to the oven. Bake for 12-15 minutes, until the pancake is golden brown and has puffed up.
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Serving Size: 1 (424g) | ||
Recipe Makes: 1 | ||
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Calories: 554 | ||
Calories from Fat: 443 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.3g | 66 % | |
Saturated Fat 31.2g | 156 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 136.7mg | 42 % | |
Sodium 712.8mg | 25 % | |
Potassium 569.4mg | 15 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 17.7g | ||
Protein 12.7g | 18 % | |
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: 554
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