Whisk eggs, milk, sugar, flavoring and nutmeg in a large bowl. Whisk thoroughly to get air into the mixture. This helps the pancake become light. Melt the butter in the microwave for 15-25s.
Now sift about 1/4cup flour into the egg mixture and whisk. From here, you will need to eyeball the amount of flour you add depending on the consistency that you like. I prefer a mixture that's in between runny and thick.. Closer to the runny side. If you like a thicker skin pancake, then add more flour for a thicker batter. If you get any flour clumps, run your egg mixture through the sifter. Now add the melted butter.
Heat up your frying pan, add a little oil to coat the pan. Set the stove to medium. The first pancake is typically a throw-away used to get the right heat/temp setting depending on the consistency of your batter.
Once the pan is heated, pour a full ladle of the mixture into the center of the pan and tilt to spread it cover the pan. Turn after 2mins 30 seconds. Same on the other side. You may flip the pancake over again if you prefer a well cooked pancake.
Using your spatula, fold over the pancake several times and plate.
Top with pancake, confectioner's sugar and sliced fresh fruit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (51%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.1mg||6 %|
|Sodium 1861.7mg||64 %|
|Potassium 141.3mg||4 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10g|
|Protein 3.8g||5 %|
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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: 121
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