Mix milk and flour together until smooth. Add the salt and eggs and beat in well. Heat a little butter or oil in a heavy pan (preferably one used only for pancakes). Tip out excess butter. Pour in just enough batter to coat the bottom of the pan. Fry on one side only if the pancakes are to be filled. REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (25%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 531.8mg||164 %|
|Sodium 192.4mg||7 %|
|Potassium 317.5mg||8 %|
|Total Carbohydrate 67.3g||20 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 64.9g|
|Protein 25.7g||37 %|
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Calories per serving: 505
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