Karen Potenziano & Owen, 5; North Yarmouth, ME (Parenting, May 2003, pg 230)
Prep time: 10 minutes
Cooking time: about 20 minutes
Yield: 2 big pancakes (4 servings)
The pancake:
1/4 cup (1/2 stick)butter
4 eggs
1 cup low-fat milk
1 cup flour
The topping:
1 lemon, slicked in half (or lemon juice from the bottle)
2 Tbs confectioners' sugar
1. Heat the oven to 425 degrees. Divide the butter between two 8-inch round cake pans, and put in the oven to melt. Meanwhile, mix eggs, milk, and flour in a blender or by hand until batter is smooth.
2. Remove pans from oven and pour half the batter into each pan. Return pans to oven and bake for 15 to 20 minutes, until pancakes are very puffy, firm, and golden-brown on edges.
3. Squeeze lemon over pancakes, sprinkle with powdered sugar, and serve.
Per serving (1/4 recipe): 351 calories, 17.5 g fat (9.2 g saturated), 212 mg sodium, 246 mg cholesterol
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