Yorkshire Pancakes
Yield
servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| ⅛ | pound |
butter
|
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 56.7 | g |
butter
|
|
| 1 | x |
lemon juice
|
*
|
Directions
Heat oven to 450 degrees.
Let eggs warm to room temperature.
Beat slightly.
Add flour and milk to eggs, mix thoroughly.
Melt butter in long, over-proof baking dish .
Pour batter.
Bake 15 minutes until pancake rises.
Serve sprinkled with lemon juice and powdered sugar.
