Dutch Pancake
Yield
2 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggs
well beaten |
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggs
well beaten |
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
Directions
Beat the eggs thoroughly and add the flour and salt.
Continue to beat and add the milk while beating.
Pour into a well-buttered pan and bake for 25 minutes.
Serve with powdered sugar and lemon juice.
