In a large bowl add flour & the 3 eggs. Mix well, will be slightly lumpy and thick. Start adding Milk and mix until a nice pouring consistency. Thinner than regular pancakes but not to thin. About like thick buttermilk.
Heat pan on high heat, add a pat of the butter and twirl pan to spread. Add approx. 1/2 cup batter to pan and twirl to spread of entire pan. Cook until browned on one side, then carefully flip to cook other side. Repeat adding a new pat of butter for each pancake.
Serve with jam and powdered sugar, syrup or sugar. Using the tine of your fork insert and roll pancake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 75 (39%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 272.7mg||84 %|
|Sodium 110mg||4 %|
|Potassium 142.2mg||4 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21g|
|Protein 9.2g||13 %|
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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: 194
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