Breakfast Dutch
Yield
servingsPrep
15 minCook
10 minReady
30 minLow in Saturated Fat, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | culps |
all-purpose flour
|
*
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | x |
milk
|
*
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | culps |
all-purpose flour
|
*
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | x |
milk
|
*
|
| 1 | x |
vegetable oil
|
*
|
Directions
Combine first 3 ingredients.
Add enough milk to make soupy consistency like eaten eggs.
Put enough cooking oil in cast iron skillet so batter will not stick.
(Be generous. Batter will stick while baking.)
Pour batter into skillet.
Bake on top of stove, stirring and chopping as for scrambled eggs, until it looks like scrambled eggs and is baked through.
Serve immediately with butter and syrup.
