4 Eggs;
1 c Milk;
1 c Flour;
1/4 c Butter;
Preheat oven to 425. Place a 9×13 pan into the hot oven with the butter.
Beat eggs well with a wisk or blender, add milk and continue beating,
slowly beat in the flour. Pour batter in the HOT pan with sizzling melted
butter.
Bake 20-25 minutes. Do not open oven door to peak. Serve immediately with
one of the following: 1. a squeeze of fresh lemon juice and a sprinlking of
powdered sugar 2. sauted vegetables in the center of the pancake 3. sauted
fresh fruit (apple, peach, cherries, etc.)
Per serving: 630 Calories; 36g Fat (52{2e9f251b366587fbbc6cf0b723637ab4973d0544eef98211a490c8832b50f8a2} calories from fat); 21g Protein;
54g Carbohydrate; 439mg Cholesterol; 400mg Sodium
Yields
2 Servings