Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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
- 2 teaspoons flour
- 2 tablespoons butter
- two eggs
- one side
- salt
Directions
Two eggs; i cup milk; y2 teaspoon salt; 2l/2 teaspoons flour; 2 tablespoons butter. Beat eggs very thoroughly without separ- ating the yolks and whites ; add salt, sift in the flour, add the milk gradually at first and beat the whole very well. Melt i tablespoon butter in a large frying pan, turn mixture in and cook slowly until brown underneath. Grease the bottom of a large pie plate, slip the pancake on the plate ; add the other tablespoon of butter to the
frying pan, when hot, turn uncooked side of pancake down and brown. Serve at once with sugar and lemon slices or with any desired preserve or syrup. Or, when the pancake is nicely browned on the one side, the remaining tablespoon of butter may be heated in another spider and the uncooked side of the pancake turned down to brown slowly on this frying pan. Slip carefully on large plat- ter and serve at once.