4 Serves
112 Mins
Preheat your oven to 175°C and prepare a baking pan by lightly greasing it.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
4440 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
5972 mg / 1,250 mgPotassium
26 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
9 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy, then beat in the eggs.
Gently fold the dry ingredients into the wet mixture, then stir in the sprinkles.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until golden and set.
Allow the pancake cake to cool slightly before slicing and serving.
3
g50
g10
g
