Dutch Pancake
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Dutch Pancake calories by ingredient
Introduction
This is an easy breakfast to serve on the weekends. This is an easy breakfast to serve on the weekends.Number of Servings: 6
Ingredients
-
1/4 cup butter
5 eggs
1 cup flour (I use whole wheat pastry flour)
1 cup milk
1 tsp salt
1 tsp vanilla
Tips
You can serve this with lemon juice and a bit of powdered sugar, jam, maple syrup...however you like.
Directions
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.