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- Beat egg till thick and lemon colored. Stir in lowfat milk. Add in dry ingredients to egg mix. Mix till smooth. Pour a small amount of batter onto a moderately hot, buttered pan. QUICKLY tilt pan till batter covers entire pan in a very thin layer. Turn pancake over when golden brown on the bottom side.Serve with melted butter and sugar, or possibly spread jam on pancake, roll and dust with confectioners' sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 2 servings | |
| Calories 349 | |
| Calories from Fat 83 | 24% |
| Total Fat 9.29g | 12% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 320mg | 107% |
| Sodium 462mg | 19% |
| Potassium 378mg | 11% |
| Total Carbs 46.05g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 10.72g | 7% |
| Protein 19.28g | 31% |
