THE POINT SYSTEM
Calorie Points 21/2
Protein Points 1
Fat Grams 10
Sodium Points 7
Fiber Points 0
Carbohydrate Points 1
Cholesterol Points 3 |
Place butter in 13" (33 cm) chef pan and place in a 400 F (210 C) oven. While butter melts, mix batter. Put eggs in a blender or food processor and blend at high speed for 1 minute. With motor running, gradually pour in milk, then add flour, continue blending for 30 seconds. Or in a bowl, beat eggs until blended; gradually beat in molk, then flour.
Remove pan from oven and pour in batter, Return pan to oven and bake until pancake is puffy and well browned (20 to 25 minutes).
Dust pancake with ground nutmeg, if you wish. Cut in wedges and serve at once with any of the toppings listed below.
POWDER SUGAR CLASSIC
Have a shacker or bowl of powder sugar and thick wedges of lemon at the table. Sprinkle sugar on hot pancake, then squeeze on lemon juice.
FRUIT
Sliced stawberries or peaches, sweetend to taste, or any fruit in season, cut and sweetened.
SYRUP
Pass warm or cold honey, maple syrup, or any favorite fruit syrup or sauce. |
