Tasty French Pancakes
|Eggs||3 , separated|
|Milk||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Melted butter||1 Tablespoon|
separate the eggs and beat the yolks until lemon colored.
Add the sugar, salt and 1/2 cup of the milk; beat to mix.
Sift the flour, measure and add to the egg yolk mixture.
Add the remaining milk and beat with rotary beater until smooth.
Stir in the melted butter.
Fold in the stiffly beaten egg whites.
Pour 1/2 cup batter into a heated, lightly greased skillet, spread with back of spoon to fill pan.
When brown on underside, turn and brown on other side.
Spread with jelly and roll.
Sprinkle with powdered sugar if desired.
Serve at once for breakfast, luncheon, or as a dessert.
Batter is also excellent for regular breakfast-size pancakes.
Serving size: Complete recipe
Calories 705 Calories from Fat 312
% Daily Value*
Total Fat 35 g53.9%
Saturated Fat 16.7 g83.3%
Trans Fat 0 g
Cholesterol 689.3 mg229.8%
Sodium 1272.2 mg53%
Total Carbohydrates 66 g21.9%
Dietary Fiber 1.7 g6.8%
Sugars 18.2 g
Protein 33 g65.5%
Vitamin A 26.7% Vitamin C
Calcium 34.8% Iron 31.8%
*Based on a 2000 Calorie diet