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In a bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 4 tablespoons melted butter. Whisk the yolk mixture into the flour mixture until well combined, the batter will be lumpy. In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form 2-3 minutes. Using a rubber spatula, gently fold and stir the whites into the batter in two additions.
Put 1/4 teaspoon butter in each well of the pan. Set over medium/medium high heat until the butter bubbles. Pour 1 tablespoon batter into each well. Put 1 teaspoon filling in each and top with 1 tablespoon batter. Cook until the bottoms are golden brown. Using 2 wooden skewers flip the pancakes over and cook until golden. Transfer to a plate. Repeat with remaining batter and filling. Serve with syrup, powdered sugar or whipped cream.
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|Serving Size: 1 Serving (1897g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 740 (31%)|
|Amt Per Serving||% DV|
|Total Fat 82.3g||110 %|
|Saturated Fat 50.2g||251 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 240.9mg||74 %|
|Sodium 4799.4mg||165 %|
|Potassium 2256.8mg||59 %|
|Total Carbohydrate 370.8g||109 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 370.8g|
|Protein 50.3g||72 %|
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Calories per serving: 2373
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