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Dutch Pancakebreakfast, penndutch 3 each egg, well beaten 1/2 cup flour 1/2 teaspoon salt 1/2 cup milk Beat the eggs thoroughly and add the flour and salt. Continue to beat and add the milk while beating. Pour into a well-buttered pan and bake for 25 minutes. Serve with powdered sugar and lemon juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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