No-Flip Oven Pancake Recipe
Ingredients
| Eggs | 3 | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Sugar | 2 Tablespoon | |
| Toasted sliced almonds | 2 Tablespoon | |
| Butter | 1 Tablespoon, melted | |
| Butter | 1 Tablespoon, melted | |
| Lemon juice | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 512 Calories from Fat 267
% Daily Value*
Total Fat 30 g45.7%
Saturated Fat 11.7 g58.3%
Trans Fat 0 g
Cholesterol 355.1 mg118.4%
Sodium 377.5 mg15.7%
Total Carbohydrates 46 g15.4%
Dietary Fiber 2.5 g9.8%
Sugars 19.3 g
Protein 18 g35.6%
Vitamin A 16% Vitamin C 5.7%
Calcium 14.4% Iron 18.8%
*Based on a 2000 Calorie diet
Directions
Slowly add flour, beating constantly.
Stir in salt, milk, and the 2 tablespoons melted butter.
Grease 10 inch skillet (handle must be removable or oven proof).
Pour batter into cool skillet.
Bake in a hot oven (400°) for 15 minutes or till pancake is browned and puffy.
Remove from oven; quickly sprinkle with the sugar and toasted almonds.
Combine the remaining tablespoon melted butter and the lemon juice; quickly drizzle over all.
Serve pancake immediately.
Chef
