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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preparations: | 2. Place all the ingredients in a big bowl and mix them together till you get a smooth mixture. If it is too thick you can add an extra splash of water or milk. | 3. Put a pan filled with a few inches of water on a low fire with a plate on it to put your pancakes on (to keep them warm till you baked them all). | 4. Baking: | 5. Put your pans on full whack (I like to bake them in 3 pans at once so it goes quicker). | 6. Put a tiny amount of oil or butter in the pan and pour your mixture in the pan. Try to make them as thin as possible so they will taste the best. | 7. Once you see small bubbles coming up it is time to turn them around and let it sit for a minute or so. | 8. When ready put it on the warm plate and bake the rest (when the pan is on full whack you do not need any oil or butter anymore). | 9. Leftovers? Perfect, put them on a plate in the fridge and bake them in a pan another day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
milk	4	cups		595.36	46.6528	30.744	31.9152
flour	4	cups		2313.12	506.4216	37.604	8.9744
salt	1	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.