|Milk||2 Cup (32 tbs)|
|Flour||1 Cup (16 tbs)|
With a rotary beater or a whisk, beat the eggs together with 1/2 cup of milk.
Add the flour and beat to a smooth consistency.
Beat in the remaining milk.
Add the butter, melted, and the salt.
The batter will be thick but smooth.
Lightly grease a large iron skillet.
Drop the batter 1 tablespoon at a time for each pancake.
The pancakes will be about 3 inches round.
Turn them after the edges have browned, and cook them for another minute or 2.
Serving size: Complete recipe
Calories 1586 Calories from Fat 918
% Daily Value*
Total Fat 104 g159.7%
Saturated Fat 59.5 g297.5%
Trans Fat 0 g
Cholesterol 873.2 mg291.1%
Sodium 1372.1 mg57.2%
Total Carbohydrates 120 g40.1%
Dietary Fiber 3.4 g13.5%
Sugars 25.3 g
Protein 47 g94.2%
Vitamin A 68.8% Vitamin C
Calcium 63.1% Iron 48.4%
*Based on a 2000 Calorie diet