Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 1/2 c. flour
- 3 Large eggs
- 3/4 c. lowfat milk
- 1/2 c. carbonated water (seltzer)
- 1 tbsp. sugar
- Healthy pinch of salt
- 3 tbsp. butter
Direcciones
- Sift flour into a bowl. Stir in Large eggs, lowfat milk, water, sugar and salt; blend well to make a smooth batter. Let batter rest for 1 hour before cooking. Heat an 8 inch till a drop of water dances on the surface then add in just sufficient butter to lightly cover it.
- Ladle a little less than 1/4 c. batter into the skillet, and quickly tilt and tip it so the batter form a thin coating to fill the bottom of the pan.
- When the bottom of the pancake becomes golden, turn and quickly brown the other side for just a few seconds. Slide the pancake onto a hot plate and repeat till all the batter has been used, adding butter to skillet after each pancake. Makes about 12 pancakes for 4 to 6 servings.
- Note: The pancake can be made in advance and kept in the refrigerator for a day or possibly two, or possibly in the freezer for longer. Cold Thoroughly, put waxed paper between each pancake and store in airtight wrapping. Defrost completely before filling; hot in the oven as indicated below.
- The simplest filling and the one most often served is of jam, usually apricot.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 117 | 34% |
| Total Fat 13.22g | 17% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 138mg | 6% |
| Potassium 171mg | 5% |
| Total Carbs 44.18g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 8.63g | 6% |
| Protein 11.12g | 18% |
