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Giant Pancake

Thrifty.Chef's picture
Ingredients
  Egg 2
  All purpose flour 1⁄2 Cup (8 tbs) (unsifted)
  Milk 1⁄2 Cup (8 tbs)
  Nutmeg 1⁄4 Teaspoon, ground
  Butter/Margarine 5 Tablespoon
  Confectioner' s sugar 2 Tablespoon
  Lemon juice 2 Tablespoon
Directions

1. Preheat the oven to 425°F. In a mixing bowl, beat the eggs lightly with a rotary beater, then beat in the flour, milk, and nutmeg.
2. Melt the butter over moderate heat in a heavy 12-inch skillet with a heatproof handle. When the butter is hot, immediately pour in all the batter. Bake for 15 to 20 minutes, or until golden brown and puffed.
3. Sift the sugar over the pancake and return it to the oven for 1 or 2 minutes. Remove the pancake from the oven and sprinkle it with the lemon juice. Gut into wedges, and serve with fruit syrup, preserves, honey, or maple syrup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1109 Calories from Fat 666

% Daily Value*

Total Fat 76 g116.2%

Saturated Fat 44.2 g220.8%

Trans Fat 0 g

Cholesterol 595.5 mg198.5%

Sodium 195.2 mg8.1%

Total Carbohydrates 87 g29.1%

Dietary Fiber 2.1 g8.3%

Sugars 36.8 g

Protein 24 g47%

Vitamin A 49.7% Vitamin C 23.1%

Calcium 21.2% Iron 26.8%

*Based on a 2000 Calorie diet

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Giant Pancake Recipe