2 Serves
42 Mins
Preheat your oven to 220°C and place a cast iron skillet inside to heat up.
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DutchVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
124 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
188 mg / 4,700 mgSodium
170 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
12 g / 20 gCholesterol
328 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 gIn a mixing bowl, whisk together the flour, a pinch of salt, and sugar until well combined.
In a separate container, beat the eggs and milk together until smooth, then incorporate the dry ingredients into the wet mixture until just combined.
Carefully remove the hot skillet from the oven, add the butter, and swirl until melted and coating the bottom.
Pour the batter into the hot skillet and bake for 20 to 25 minutes until the pancake is puffed and golden brown.
23
g85
g42
g
Indonesian