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Recipe to Print-Dutch Egg Pancake

$scale_by Recipe Name: Dutch Egg Pancake Source: Submitted by: Last Modified: Course: Breakfast Used in Baskets: No Base: Egg Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 1.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 25.00 Minutes Heart Healthy: No Oven Temp: 425 Approx. Cost/Serving: $0.20 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 1 Cup milk, whole Directions: Melt butter in a heavy skillet in a 425-degree oven. Beat eggs vigorously for 30 seconds. Beat in flour gradually. Mix in milk and salt. Tip heated pan to coat with butter. Pour in batter and bake 20 minutes. Lower temperature to 300 degrees and bake 5 minutes. Cut into wedges and serve with sour cream, brown sugar, or syrup.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00