RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5041
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| Recipe Name: |
Dutch Egg Pancake - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup milk, whole
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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. |
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| Nutrition per Serving: |
| Calories: |
239 |
Total Carbs: |
18.3 |
Net Carbs: |
17.8 |
| Cholesterol: |
215.0 |
Fat: |
14.2 |
Protein: |
9.50 |
| Fiber: |
0.50 |
Sodium: |
530.00 |
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