Beat eggs until thick and lemon-colored. Stir in Milk. Add dry ingredients to egg and stir until smooth.
Ladle a scoop of batter into a buttered non-stick pan (10 or 12 inch for larger pancakes) on medium high in the middle of the pan and then quickly take the pan and swirl it gently so that the batter spreads in an even circle and gets very thin. If you like large pancakes then you want them to cover the whole pan. If you like small ones then just use less batter.
The thinner the pancakes the better!
Many ways to serve:
Butter and brown sugar (Chrissy's favorite)
Butter and white sugar
Then you roll it up into a long tube and try not to eat 30 of them!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.2mg||3 %|
|Sodium 999mg||34 %|
|Potassium 271.2mg||7 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 24.9g|
|Protein 7.9g||11 %|
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: 167
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