Dutch Pancake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup butter5 eggs1 cup flour (I use whole wheat pastry flour)1 cup milk1 tsp salt1 tsp vanilla
Preheat oven to 425 degrees
Place butter in a deep, oven safe dish (I use a 2.5 qt corningware dish) and place in oven to melt while you assemble pancake batter.
Put the five eggs in a blender and blend for two minutes.
Add the flour and blend until thoroughly mixed.
Add the milk, salt, and vanilla and blend.
When all ingredients are mixed, pour into the baking dish with the melted butter.
Bake for 18-20 min.
Pancake will puff around the sides. Cut into pieces and serve.
Serving Size: serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BEKAHM.
Place butter in a deep, oven safe dish (I use a 2.5 qt corningware dish) and place in oven to melt while you assemble pancake batter.
Put the five eggs in a blender and blend for two minutes.
Add the flour and blend until thoroughly mixed.
Add the milk, salt, and vanilla and blend.
When all ingredients are mixed, pour into the baking dish with the melted butter.
Bake for 18-20 min.
Pancake will puff around the sides. Cut into pieces and serve.
Serving Size: serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BEKAHM.
Nutritional Info Amount Per Serving
- Calories: 214.2
- Total Fat: 12.6 g
- Cholesterol: 176.5 mg
- Sodium: 518.4 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2.4 g
- Protein: 9.3 g
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