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Ingredientes
- 2 lrg Large eggs lightly beaten
- 1/2 c. all-purpose flour sifted
- 1/2 c. lowfat milk
- 1 pch salt
- 1 pch freshly-grated nutmeg
- 1 Tbsp. unsalted butter Confectioners' sugar for dusting
Direcciones
- Heat oven to 425 degrees. Whisk together Large eggs, flour, lowfat milk, salt, and nutmeg till well combined. Batter may still be slightly lumpy. (The batter may be made a day ahead and refrigerated overnight.)
- Heat butter in a 12-inch cast-iron skillet over medium heat. Pour batter into pan, and transfer to oven. Bake till pancake is golden and puffy, 10 to 12 min. Transfer pancake to serving plate and dust with confectioners' sugar. Serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 2 servings | |
| Calories 261 | |
| Calories from Fat 102 | 39% |
| Total Fat 11.56g | 14% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 175mg | 7% |
| Potassium 193mg | 6% |
| Total Carbs 27.27g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.64g | 2% |
| Protein 11.54g | 18% |
