I spent six months in Sydney, Australia back in 2003, and my absolute favorite restaurant, which I still recommend to visitors headed to the best city ever, is bills. (Not Bill's. bills). Famous for its scrambled eggs, it also boasts incredible coconut bread, sweet-corn fritters, the best hot chocolate of my life, and ricotta hotcakes with honeycomb butter.
When I returned to school after that semester of Sydney bliss, I couldn't find (or afford) the fresh honeycomb used at bills, but this maple alternative, with a hint of almond, is quite nice. The hotcake recipe is cobbled together from a variety of my favorite methods, with a touch of lemon to keep things interesting.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 418 | ||
Calories from Fat: 230 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 15.9g | 80 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 77mg | 24 % | |
Sodium 1179.6mg | 41 % | |
Potassium 344.3mg | 9 % | |
Total Carbohydrate 32.3g | 10 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 30.6g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database 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: 418
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