Cooking time: 25 minutes Preparation time: 5 minutes 1. Heat oven to 425 degrees. Place butter in 9-inch pie plate and put pan in oven to melt butter. 2. Whisk eggs in medium bowl. Add flour, milk, salt and nutmeg; mix to combine. Pour into pan. 3. Bake until pancake is puffed and golden, 20 minutes. Sift confectioners sugar over top and serve immediately with lemon wedges and fruit compote. Test Kitchen Note: For a slightly sweet pancake, add 1-2 teaspoons sugar and 1/2 teaspoon vanilla extract. Nutrition information per serving: Calories ...... 164 Fat ............. 9 g Cholesterol .. 130 mg Sodium ..... 180 mg Carbohydrates .. 14 g Protein ......... 6 g From Chicago Tribune Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Rrairie@aol.com on Aug 14, 1997
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4|
|Calories from Fat: 424 (78%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 620.3mg||191 %|
|Sodium 378.3mg||13 %|
|Potassium 201.9mg||5 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 12.3g|
|Protein 17.7g||25 %|
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Calories per serving: 541
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