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Daddy's Pancakes Recipe

Nutrition

Cal/Serving: 531
Daily Value: 27%
Servings: 2

Low-Sodium
Vegetarian
Fat30g47%
Saturated17g87%
Trans1g0%
Carbs53g18%
Fiber4g14%
Sugars23g0%
Protein13g25%
Cholesterol253mg84%
Sodium103mg4%
Calcium117mg12%
Magnesium28mg7%
Potassium300mg9%
Iron2mg9%
Zinc1mg9%
Vitamin A1138IU23%
Vitamin C19mg31%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg23%
Niacin (B3)1mg5%
Vitamin B60mg9%
Folic Acid (B9)46µg12%
Vitamin B121µg13%
Vitamin D2µg1%
Vitamin E2mg10%
Vitamin K24µg30%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Daddy's Pancakes
Geri Salmon

In my dad’s words, this Sunday tradition is “simply the easiest and best recipe I have to share.”  His light and tasty oven-baked pancake is quick, inexpensive, and impressive. It makes a great base for seasonal fruits or savory toppings and can be enjoyed for breakfast, lunch, or dinner. 

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INGREDIENTS

  • 2 large eggs, lightly beaten
  • ½ cup flour
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • 2 ounces sweet butter
  • 3 tablespoons lemon juice
  • 1 ½ cups of mixed berries
  • 2 tablespoons of powdered sugar

DIRECTIONS

Preheat the oven to 425 degrees. Combine the lightly beaten eggs, flour, vanilla, and milk in a bowl. Mix together, leaving small lumps in the batter. 

Place butter in a 12-inch skillet and place into the oven just long enough to melt the butter without burning it, about 2 minutes. 

Pour the batter into the buttered pan and bake for about 13–17 minutes. When the batter has risen up the sides of the pan, turning lightly golden brown, remove from the oven.

Drizzle the lemon juice over the pancake, top with strawberries and dust with powdered sugar. Slice like a pie and enjoy.

Recipe Details

Servings: 2