Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Topping | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup unbleached flour
- 1 cup 2% lowfat milk
- 6 egg
- 4 tbsp butter
- suggested toppings:
- raspberry syrup
- =
Directions
In large bowl combine flour and milk. Stir well. Add eggs one at a time, beating with a fork after each. Set batter aside until step Preheat oven to 425 degrees. Place butter in a 13 x 9-inch pan and melt in oven as it is preheating. Remove from oven. With a brush, spread a small amount of melted butter on bottom and up sides of pan to create a non-stick surface. Pour entire batter into pan. Return pan to oven and bake 15 to 20 minutes. Pancake will rise on walls of pan. Cut into equal portions and serve this magnificent Dutch pancake hot!Serve with suggested toppings.