Ingredients
- 3 eggs
- 2 cups milk
- 1 cup flour
- 6 tablespoons unsalted butter, melted
- ½ teaspoon salt
- Nutritional Information
Nutritional analysis per serving (6 servings)
263 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 7 grams protein; 131 milligrams cholesterol; 266 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 – 8 servings
Preparation
- Beat the eggs with half a cup of milk until blended. Add the flour and beat until smooth. Add the remaining milk, melted butter and salt. Mix thoroughly. Let the batter stand for two hours.
- Grease a heavy cast-iron skillet lightly with a pastry brush or paper towel dipped in a little melted butter. When the skillet is hot, drop in two tablespoons batter for each pancake. Roll the pan around so that you have a round pancake about three inches in diameter. When the edges begin to turn brown, turn the pancake over. Cook for a further two minutes.
- The pancakes can be kept warm in a low oven.
2 hours 10 minutes
Dining and Cooking