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Add a photoServings: 4
Ingredients
- 6 Tbsp. butter
- 5 x Large eggs room temperature
- 1 1/4 c. lowfat milk
- 1 1/4 c. flour Powdered sugar for sprinkling Nutmeg to taste
- 1 c. plain yogurt
Directions
- Preheat oven to 425 degrees for 10 min. Put 1 1/2 Tbsp. butter each in four 6-inch cast-iron frying pans and heat pans in oven while you mix batter.
- Break Large eggs into blender, blend, and then slowly add in lowfat milk while continuing to blend. Gradually add in flour a quarter of a c. at a time; blend 2 min. Butter should now be brown and bubbly.
- Carefully remove pans from oven and put a scant c. of batter in each pan. Bake 18 to 20 min. Carefully remove pancakes from oven to plates and sprinkle with powdered sugar and nutmeg. Serve with "Apricot Sausage Compote" (see recipe) and plain yogurt.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 4 servings | |
| Calories 452 | |
| Calories from Fat 234 | 52% |
| Total Fat 26.51g | 33% |
| Saturated Fat 14.68g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 318mg | 106% |
| Sodium 271mg | 11% |
| Potassium 339mg | 10% |
| Total Carbs 36.95g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 7.41g | 5% |
| Protein 16.66g | 27% |
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